Sometimes the best meals begin not with a plan, but with a hopeful rummage through the cupboard. That’s exactly how this spicy little number came about—me standing in the kitchen, clutching a tin of lentils in one hand, eight rather regal-looking king prawns in the other, and wondering whether lunch was going to be a disaster or a minor culinary miracle.
Enter gochujang: Korea’s punchy, funky, fiery answer to “boring food.” It sat at the back of the fridge like a forgotten superhero, ready to turn a simple pantry dinner into something worthy of a Netflix food special (or at least a smug blog post). Throw in some garlic, a few spices, and a bit of heat, and suddenly those humble lentils became the life of the party.
This recipe is bold, comforting, and comes together faster than you can say “delivery’s too expensive.” It’s perfect for spicing up a weeknight or impressing a dinner guest you didn’t warn you were cooking with lentils. Trust me—this one’s a keeper.
🍤 Korean-Spiced Prawns with Garlicky Lentils
Ingredients:
- 8 large king prawns, peeled and deveined
- 1 tin of lentils (drained and rinsed)
- 1 heaped tsp gochujang paste (adjust to heat preference)
- 1 tsp garlic purée (or 2 cloves minced garlic)
- 1 tbsp tomato purée
- 1 tsp soy sauce
- 1 tsp sesame oil (or any oil)
- ½ tsp ground cumin
- ½ tsp smoked paprika
- A pinch of sugar (balances the gochujang)
- Salt and pepper to taste
- Optional: fresh coriander or spring onions for garnish, a squeeze of lime or lemon
Instructions:
- Prep the prawns:
- In a bowl, toss prawns with a pinch of salt, pepper, ½ tsp of gochujang, and a splash of oil. Let sit while you prepare the lentils.
- Cook the lentils:
- In a pan, heat 1 tsp oil. Add garlic purée, cumin, smoked paprika, and tomato purée. Fry gently for 1 min until fragrant.
- Stir in the lentils. Add ½ tsp gochujang, soy sauce, and a splash of water to loosen. Simmer on low for 5–7 minutes. Taste and adjust seasoning with salt and a pinch of sugar.
- Keep warm while you cook the prawns.
- Sear the prawns:
- Heat a non-stick pan or grill pan until hot. Add the prawns and cook 1–2 mins per side until just pink and slightly charred.
- Serve:
- Spoon the warm lentils onto a plate or shallow bowl. Top with the sizzling prawns.
- Drizzle with a little sesame oil, a squeeze of citrus, and scatter with herbs or spring onions if using.
🍽️ Serving Ideas:
- Serve with warm flatbreads or rice.
- Add a fried egg on top for a Korean bibimbap-style twist.
- For extra veg, stir spinach or kale into the lentils before serving.
The Willoughton Wanderer 
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