Crispy Prawn with doenjang

Prep everything first: chop the aromatics, measure the doenjang elements, and pat the prawn dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the prawn. Fry until deeply crisp and golden, then drain on paper and season straight away.

Stir in the soy sauce and the rest of the doenjang flavours, letting them cook out for a minute until fragrant.

Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.