International dishesGrilled DishesUnited Statesabout 40 minutes
This is a weekend dish. What makes it good is the sweet and spicy sauce spooned down the length of each prawn and the melted cheese over the top. The sauce has to be thick enough to cling to the meat.
The sauce reduces over low heat until it coats the spoon, and a tablespoon of tapioca starch slurry takes it further if needed. The prawns are split down the belly first so the sauce can sit right in the middle.
This batch weighs about 758g, at roughly 124 calories per 100g. They bake at 180 degrees C for 15 minutes, then get their cheese and 5 minutes more.
Method
Rinse the prawns and trim the legs and antennae with scissors. Split each prawn along the belly from tail to head and pull out the dark vein.
Set a pan over the heat, add 1 tablespoon cooking oil, 5g minced garlic and 5g minced ginger and fry until fragrant.
Add 1 tablespoon kOBE Monk Fruit Blend, 1 tablespoon gochujang, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon apple cider vinegar, 1/2 teaspoon black pepper and 100ml water, then simmer over low heat until the sauce thickens. For a thicker sauce, stir in 1 tablespoon tapioca starch slurry and cook it through.
Lay the prepared prawns on a rack and spoon the BBQ sauce along the middle of each one.
Slide the rack into the oven and bake at 180 degrees C for 15 minutes.
Take the prawns out, scatter 50g cheese powder evenly over them and bake for another 5 minutes until the cheese melts.
Tips
Keep the claws, crack them open and tuck the meat into the middle of the split prawn.
Cheese powder can be swapped for shredded mozzarella, which is richer.
Charcoal works too, and once the prawns turn bright red the cheese goes on for a final smoky pass.
Split the prawns and press them gently flat, since a curled prawn lets the sauce and the cheese slide onto the tray.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.