Sizzling Prawn Salad with gochujang and honey

Prep everything first: chop the aromatics, measure the gochujang and honey 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. Transfer to the oven and bake until set, bubbling and golden on top.

Stir in the toasted sesame oil and the rest of the gochujang and honey flavours, letting them cook out for a minute until fragrant.

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