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Honey-Gochujang Prawn Skewers and Chips
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Honey-Gochujang Prawn Skewers and Chips

with Baby Gem Sambal and Peanut Salad


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time35 minutes


serving amount

4 unit(s)

Bamboo Skewers

450 grams


1 unit(s)

Red Onion

150 grams

King Prawns

(Contains Crustaceans)

1 unit(s)

Baby Gem Lettuce

15 grams

Sambal Paste

32 grams


(Contains Egg, Mustard)

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

30 grams

Gochujang Paste

(Contains Soya)

15 grams


Not included in your delivery

1 tsp


1 tbsp

Olive Oil for the Dressing

20 grams


3 tbsp

Tomato Ketchup


Nutritional information

Energy (kJ)2483 kJ
Energy (kcal)593 kcal
Fat25.4 g
of which saturates7.8 g
Carbohydrate73.5 g
of which sugars26.2 g
Protein21.6 g
Salt3.24 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Bowl
Aluminum Foil



Preheat your oven to 220°C/200°C fan/gas mark 7. Soak the skewers in cold water (this will prevent them from burning).

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.


When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, trim, quarter and peel the onion, then separate the layers. Drain the prawns. 


Thread the prawns and onion pieces alternating onto skewers, then drizzle over some oil and season with salt and pepper. Pop on a large baking tray lined with foil. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Pop your skewers on the middle shelf of your oven to cook for 12-15 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.


While the skewers and chips roast, trim the baby gem, halve lengthways, then thinly slice. 

In a medium bowl, combine the mayo, sambal (add less if you'd prefer things milder), sugar and oil for the dressing (see ingredients for both amounts). Season with salt and pepper.

Crush the peanuts in the unopened sachet using a rolling pin.


Pop a small saucepan on medium-low heat. Add the gochujang paste and honey, stir together and simmer until thickened, 2-3 mins. Stir in the butter (see pantry for amount) until melted. This is your honey-gochujang sauce.

Just before everything's ready, toss the salad through the sambal dressing.


Share the skewers between your plates. Drizzle the honey-gochujang sauce over each skewer.

Serve the sambal salad and chips alongside along with ketchup for dipping (see pantry for amount). Sprinkle the crushed peanuts over the sambal salad to finish.