I recently came across Korean Doenjang soybean paste in a local Asian supermarket and am now hooked on it’s fantastic taste. It gives a wonderful umami kick to any dish and pimps up sweet potato mash no end. Try this prawn dish for a flavourful lunch.
Serves 2.
Ingredients:
6 large prawns, in this case Argentinian shrimp
2 small to medium leeks. 4 inches long and halved lengthways
2 small to medium sweet potatoes, diced
50g salted butter, cubed
2 tablespoons olive oil
250ml vegetable stock
1 teaspoon garlic puree
1 teaspoon Korean Doenjang soybean paste
1 teaspoon chilli flakes
2 teaspoons Greek yoghurt
Salt to taste
Recipe:
In a medium size frying pan melt the butter into the olive oil until lightly foaming. Add the chilli flakes and garlic puree and gently, and I mean gently, cook for about five minutes so that the butter infuses with the chilli.
Meanwhile bring a saucepan with the vegetable stock to the boil, add the leeks and gently braise for 15 minutes. You only need enough stock to cover the leeks.
At the same time bring another pan of salted water to the boil for the sweet potatoes. Slake down the Korean paste in this pan and add the potatoes simmering also for 15 minutes until tender.
Add the prawns to the butter, chilli and garlic in the frying pan and cook, turning once or twice until lightly browned. Remove from the heat and rest the prawns on a chopping board.
Drain the sweet potatoes and mash them, adding the Greek yoghurt until you achieve a smooth consistency.
With a pair of tongs remove the leeks from the pan and divide equally onto two warmed plates. Using a chef’s ring add the sweet potato mash to the leeks and then carefully arrange the prawns on top.
Drizzle the garlicky chilli butter sauce over the top and serve. Enjoy!
The Willoughton Wanderer 
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