Korean Padak Prawn Stir-Fry with Spring Onion and White Cabbage
From the foundersHans Hammar·Co-founder & CFO
A quick Korean-inspired stir-fry with tender prawns, fresh cabbage and a flavourful sauce built on garlic, soy and a dash of sesame oil.
Ingredients
1 serving
- 280 gprawns in brine 🏷️
- 250 gwhite cabbage
- 3 stspring onions
- 1 stcarrot
- 2 klyftorgarlic cloves
- 1 tskfresh ginger
- 1.5 mskJapanese soy sauce
- 1 tsksesame oil
- 1 tskgochugaru (Korean chilli flakes)
- 1 mskrice vinegar
- 2 steggs
- 0.5 mskcooking oil
How to make it
- 1
Drain the prawns and pat them dry quickly with a little kitchen paper.
- 2
Mix the soy sauce, rice vinegar, gochugaru and sesame oil in a small bowl.
- 3
Heat the cooking oil in a large frying pan or wok over a high heat. Sauté the garlic and ginger for 30 seconds until fragrant.
- 4
Add the shredded white cabbage and carrot. Stir-fry quickly for 2-3 minutes so the vegetables keep their crunch.
- 5
Crack the eggs straight into the pan and stir quickly so they set into soft, creamy scrambled egg among the vegetables.
- 6
Add the prawns, pour over the sauce and toss for 1 minute until everything is heated through without the prawns turning rubbery.
- 7
Top generously with sliced spring onion and serve straight away.
Kitchen tips
- Don't add the prawns too early – they are already cooked in the brine and only need warming through.
- Finish with a little flaky salt and black sesame seeds for extra crunch and a beautiful presentation.
AI-generated content. Always verify ingredients and allergen information yourself.
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