Korean Gochujang Prawn Lettuce Wraps

Prep Time: 5 mins| Cook Time: 5 mins| Serves: 2 pax

Ingredients

• 400 grams large Ming prawns, peeled and deveined
• 1 tablespoons gochujang (Korean chilli paste)
• 1 tablespoons rice vinegar
• 1 teaspoons honey
• 1 teaspoons low-sodium soy sauce
• 2 garlic cloves, minced
• 1 cups Korean radish or daikon, julienned
• 1 Persian cucumber, julienned
• 1 carrot, julienned
• 2 perilla leaves or lettuce leaves, for wrapping
• 1 teaspoons toasted sesame seeds

Instructions

1. Make the glaze
   Whisk together gochujang (Korean chilli paste), rice vinegar, honey, soy sauce, garlic cloves, minced in a small bowl until smooth.
2. Steam the prawns
   Set up a steamer over boiling water. Steam large Ming prawns, peeled and deveined for 4 minutes until just opaque and pink.
3. Glaze the prawns
   While still warm, toss steamed prawns in the gochujang glaze until fully coated.
4. Build the wraps
   Arrange 2 perilla leaves or lettuce leaves, for wrapping on a serving plate. Top each leaf with Korean radish or daikon, Persian cucumber and carrot.
5. Assemble and serve
   Place glazed prawns on top of the vegetables. Scatter toasted sesame seeds over each wrap. Serve immediately, eaten by hand.

Cooking Tips

Steaming keeps this entirely oil-free — perfect for clean eating. 
Use perilla leaves for an authentic Korean touch, or substitute butter lettuce for a milder wrap. Adjust gochujang quantity for spice tolerance.

Suggested Food Pairing