Honey Sriracha Glazed Prawns with Charred Baby Bok Choy Step-by-step instructions

Before you start

Before cooking, have all ingredients prepped and within reach. Slice the baby bok choy lengthwise, then cut into ribbons. Grate the ginger. Peel and devein the prawns if needed.

Mix the honey, sriracha, soy sauce, and rice vinegar in a small bowl. Set out the sesame seeds and sliced scallions. Heat a large skillet over high heat.

Instructions

Prep and Sear

1. 1Prep the Bok Choy and Ginger
   Cut the baby bok choy in half lengthwise, then thinly slice the remaining halves crosswise into 1-inch ribbons. Grate the fresh ginger on a box grater into a small pile. Set both aside near the stove.
   Look for The bok choy pieces are even and the ginger is fragrant and juicy.
   Tip If the bok choy is large, remove the tough stem end before slicing.
2. 2Make the Honey Sriracha Sauce
   In a small bowl, stir together the honey, sriracha, soy sauce, and rice vinegar until well combined. Set aside.
   Look for The sauce is smooth and a deep crimson color.
   Tip Adjust the sriracha to taste, but keep the balance sweet and tangy.

The bok choy is cut into even ribbons, the ginger is grated, and the sauce is mixed. The skillet is hot and the oil shimmers.

The prawns are added in a single layer and sizzle immediately, turning pink on the bottom within 2 minutes.

Char and Glaze

3. 3Heat the Skillet
   Place a large skillet over high heat and add the neutral oil. Heat until the oil shimmers and just begins to smoke.
   Look for The oil ripples and a drop of water sizzles instantly.
   Tip Use a heavy skillet like cast iron for the best sear.
4. 4Sear the Prawns
   Add the prawns in a single layer. Cook without moving for 2 minutes, until the bottoms turn pink and lightly charred. Flip and cook 1 more minute, until the prawns are just opaque.
   Look for The prawns are pink on both sides and just firm to the touch.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcrowd the pan; work in batches if needed.
5. 5Add the Bok Choy and Ginger
   Add the sliced bok choy and grated ginger to the skillet. Toss with the prawns and cook for 2–3 minutes, until the bok choy is bright green and charred at the edges.
   Look for The bok choy is tender-crisp with charred spots, and the ginger is aromatic.
   Tip Keep the heat high to get good char without steaming the greens.

The bok choy is bright green with charred edges, and the ginger is fragrant. The honey sriracha sauce is poured over and bubbles vigorously, reducing to a glossy glaze that coats every piece. The kitchen smells sweet and spicy.

Finish and Serve

6. 6Glaze with Honey Sriracha
   Pour the honey sriracha sauce over the pan. Stir and toss everything to coat evenly. Let the sauce bubble and reduce for 1–2 minutes until it clings to the prawns and bok choy.
   Look for The sauce is thick, glossy, and coats each piece.
   Tip If the sauce gets too thick, add a splash of water to loosen it.
7. 7Finish with Sesame and Scallions
   Remove the skillet from the heat. Scatter the toasted white sesame seeds and sliced scallions over the top. Toss gently once to distribute.
   Look for The sesame seeds and scallions add color and crunch.
   Tip Serve immediately while the glaze is still shiny and hot.

The sesame seeds and scallions are scattered over the top, adding color and texture. The prawns are pink and plump, the bok choy is tender-crisp, and the sauce is thick and shiny. Serve immediately.

Common mistakes

Overcooking the prawns is the biggest risk—they go from juicy to rubbery in seconds. Cook them just until opaque and remove from heat promptly.

Another common mistake is overcrowding the skillet, which steams instead of sears. Work in batches if necessary. Also, do not add the sauce too early; it should be reduced only at the end.

How to tell it’s done

The prawns are done when they are pink, opaque, and just firm to the touch, with an internal temperature of 145°F (63°C).

The bok choy should be tender-crisp with charred edges. The sauce should be thick and glossy, clinging to the prawns and greens rather than pooling in the pan.

• Shellfish: 145°F (63°C) in the thickest part