500g (1.1 lb) prawns/shrimp
100g (3.5 oz) unsalted butter
2 tbsp extra virgin olive oil
4 garlic cloves, finely chopped
1 tbsp gochujang
½ cup white wine
kuice of half a lemon
3 tbsp finely chopped coriander (cilantro)
crusty bread, to serve
Prepare the prawns by removing the heads. Then use scissors to cut through the back of prawns so you can clean the back of the prawn but leave the shells on.
Heat the butter and oil in a pan over medium-high heat. Add the garlic and cook for half a minute. Then add the gochujang and stir until well combined. Add the white wine and allow the sauce to simmer for 3-4 minutes to thicken slightly. Toss the prawns through the sauce and simmer until cooked.
Add the lemon juice and stir through the coriander. Remove from heat and serve with bread.