Honey Sriracha Glazed Prawns with Charred Baby Bok Choy

This one-pan honey sriracha prawn dish brings together sweet heat, charred greens, and juicy shellfish in under 20 minutes.

The sauce bubbles and clings to every prawn and bok choy leaf, creating a glossy, restaurant-worthy finish at home. With minimal prep and maximum flavor, this is the weeknight dinner that feels like a special occasion.

Baby bok choy and jumbo tiger prawns are seared in a hot skillet until the prawns are pink and the greens are charred at the edges. A quick honey sriracha sauce—just four pantry staples—is poured over and reduced until it turns into a sticky, sweet-spicy glaze.

Toasted sesame seeds and scallions add the final crunch. Serve straight from the pan with steamed rice or noodles for a complete meal.

Ingredients

Why this recipe works

Searing the prawns and bok choy in a screaming-hot skillet creates deep caramelization and a light char that adds smokiness to balance the sweet sauce.

The high heat cooks the prawns quickly, keeping them plump and tender rather than rubbery. The bok choy stays crisp with a slight bitterness that cuts through the honey.

The honey sriracha sauce is reduced directly in the pan, so it thickens and clings to every piece instead of pooling at the bottom.

The combination of honey, sriracha, soy sauce, and rice vinegar hits all the right notes: sweet, spicy, salty, and tangy. A final toss in the bubbling sauce ensures every bite is coated.

Notes and substitutions

Use jumbo tiger prawns or any large shrimp; they cook in just a few minutes and stay juicy. Baby bok choy is ideal because it is tender and chars well, but regular bok choy cut into wedges also works. Fresh ginger is essential—grate it on a box grater for maximum flavor and texture.

Sriracha varies in heat; adjust the amount to your preference. For a milder sauce, reduce to 2 tablespoons. If you do not have rice vinegar, apple cider vinegar is a fine substitute. Use a neutral oil with a high smoke point, like grapeseed or canola, for the sear.

• jumbo tiger prawns: large shrimp or peeled and deveined extra-large shrimp; adjust cooking time as they cook faster.
• baby bok choy: regular bok choy cut into wedges, or baby pak choi.
• sriracha: any hot chili garlic sauce, or a mix of chili flakes and a pinch of garlic powder.
• rice vinegar: apple cider vinegar or white wine vinegar.

Equipment

• Large skillet
• Box grater
• Chef's knife
• Cutting board
• Measuring spoons
• Small bowl
• Tongs
• Spatula