Roasted Hot-Honey Prawns with Bok Choy and Kimchi Rice

Ingredients for Roasted Hot-Honey Prawns with Bok Choy and Kimchi Rice

• 675g baby bok choy (about 3 heads), halved lengthwise (quartered lengthwise if large)

• 45ml vegetable oil, such as grapeseed, divided

• 1 1/2 teaspoons kosher salt, divided

• 1/2 teaspoons red-pepper flakes

• 2 tablespoons honey

• 1 tablespoon low-sodium soy sauce

• 675g large tail-on prawns, peeled and deveined

• 1 tablespoon toasted sesame oil

• 180ml jasmine rice

• 140g kimchi, thinly sliced

• 1 spring onion, thinly sliced

• 1 1/2 teaspoons toasted sesame seeds

• 4 lime wedges, for serving

Preheat oven to 232°C. Arrange racks in upper and lower thirds of oven and place a rimmed baking sheet on each rack. In a medium saucepan over high heat, bring water for rice to a boil according to package directions.

Meanwhile, in a medium bowl, toss bok choy with 2 tablespoons vegetable oil and 1/2 teaspoons salt and set aside. In another medium bowl, combine red-pepper flakes, honey, soy sauce, remaining 1 tablespoon vegetable oil, and 1/2 teaspoons salt. Toss prawns in mixture to coat.

Carefully remove the hot baking sheets from the oven; spread the boy choy mixture on one sheet and place on the lower rack; spread the prawns mixture on the other sheet and place on the upper rack. Roast, tossing halfway through, until prawns is pink and starting to caramelize (about 8 minutes) and bok choy is softened and lightly browned in spots (13 to 15 minutes).

While prawns and bok choy are roasting, add rice and 1/2 teaspoons salt to boiling water. Cover and cook according to package directions. Once cooked, fluff rice with a fork and stir in kimchi.

To serve, divide kimchi rice among four wide bowls. Remove prawns from the oven and drizzle with 1 tablespoon toasted sesame oil; toss to combine. Top rice with prawns and bok choy. Sprinkle with sesame seeds and spring onions, and serve with lime wedges.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.