The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
LEON’s Gochujang King Prawns & Korean-style Spicy Rice
Back with a bang! Mindful Chef x LEON have reunited to sizzle up these sticky, Korean-style king prawns. Ready in minutes, thanks to LEON’s NEW Spicy Wholegrain Microwave Rice (with a mix of fibre-rich quinoa, adzuki beans & chipotle chilli). Add pickled cucumber on the side for cooling crunch. This one’s a real fire-cracker!
Ready in 20
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 80g sugar snap peas
- 1 tbsp sesame oil (Sesame)
- 1 midi cucumber
- 1 romano pepper
- 1 tbsp cornflour
- 2 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 180g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 240g leon spicy wholegrain rice (Cooked Wholegrain Brown Basmati Rice (Water, Brown Basmati) (31%), Cooked Wholegrain Brown Long Grain Rice (Water, Brown Long Grain Rice) (31%), Cooked Red Quinoa (Water, Red Quinoa) (7%), Chopped Tomatoes (Tomato, Tomato Juice), Adzuki Beans (5%), Red Onion, Red Pepper, Sweetcorn (3%), Yellow Pepper, Tomato Paste, Vegetable Oil (Sunflower Oil, Rapeseed Oil), Paprika Powder, Tomato Powder, Salt, Onion Powder, Cornflour, Green Jalapeños, Chipotle Chilli, Yeast Extract Powder, Garlic Powder, Chilli Powder, Turmeric Extract, Colouring: Paprika Extract)
- 180g Tenderstem broccoli
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 tbsp rice wine vinegar
- 25g honey
- 1 unwaxed lime
Nutritional Information
Calories: 537
Protein: 29g
Carbs: 60g
Fat: 20g
Ingredients
- 25g honey (use half)
- 80g sugar snap peas (use half)
- 180g Tenderstem broccoli (use half)
- 1 romano pepper (use half)
- 90 raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 1 tbsp cornflour (use half)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 1 tbsp sesame oil (use half) (Sesame)
- 1 tbsp rice wine vinegar (use half)
- 1 midi cucumber (use half)
- 2 tbsp gochujang paste (use half) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 0g leon spicy wholegrain rice (Cooked Wholegrain Brown Basmati Rice (Water, Brown Basmati) (31%), Cooked Wholegrain Brown Long Grain Rice (Water, Brown Long Grain Rice) (31%), Cooked Red Quinoa (Water, Red Quinoa) (7%), Chopped Tomatoes (Tomato, Tomato Juice), Adzuki Beans (5%), Red Onion, Red Pepper, Sweetcorn (3%), Yellow Pepper, Tomato Paste, Vegetable Oil (Sunflower Oil, Rapeseed Oil), Paprika Powder, Tomato Powder, Salt, Onion Powder, Cornflour, Green Jalapeños, Chipotle Chilli, Yeast Extract Powder, Garlic Powder, Chilli Powder, Turmeric Extract, Colouring: Paprika Extract)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 537
Protein: 29g
Carbs: 60g
Fat: 20g
LEON’s Gochujang King Prawns & Korean-style Spicy Rice
Back with a bang! Mindful Chef x LEON have reunited to sizzle up these sticky, Korean-style king prawns. Ready in minutes, thanks to LEON’s NEW Spicy Wholegrain Microwave Rice (with a mix of fibre-rich quinoa, adzuki beans & chipotle chilli). Add pickled cucumber on the side for cooling crunch. This one’s a real fire-cracker!
Cook time:
15 mins
Cuisine:
Korean
Food group:
Shellfish
Allergens: Sesame, Soya, Crustaceans, Peanuts
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Cooking Instructions
- Make the pickled cucumber; peel the cucumber into ribbons and place in a bowl with the rice wine vinegar and a pinch of sea salt. Set aside to pickle.
- Trim and cut the broccoli into thirds. Thinly slice the pepper. Heat a large frying pan with 1/2 tbsp sesame oil on medium-high heat. Add the broccoli and pepper and cook for 2-3 mins, until softening and starting to brown. Add the sugar snaps to the pan, cook for 2 mins, then add the rice. Break it up with a wooden spoon and cook for 2-3 mins, until piping hot. Season with a pinch of sea salt and black pepper to taste.
- Meanwhile, place the prawns into a mixing bowl with the cornflour and a pinch of sea salt. Toss to coat evenly. Heat a medium frying pan with 2 tsp oil on medium-high heat. Add the prawns and cook for 2-3 mins, until golden all over. Then add the gochujang paste, honey, remaining sesame oil and 50ml water (25ml for 1 person). Continue to cook for 1-2 mins, until the prawns are pink and cooked through and the sauce has thickened. Roughly chop the peanuts for garnish.
- Stir the prawns and gochujang sauce into the rice, then serve into bowls. Top with the pickled cucumber. Sprinkle over the peanuts and squeeze over the juice from the lime to taste.
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