Roasted Prawns with Lotus Root

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the peeled prawns dry with paper towels to remove excess moisture, which helps them roast evenly.

   Tip: Dry prawns will develop a better golden exterior when roasted.

2. 2

   Arrange the lotus root slices on a large baking sheet, drizzle with 1.5 tablespoons of vegetable oil, season with salt and pepper, and roast for 10 minutes until they begin to soften and brown at the edges.

   Tip: Pre-roasting the lotus root ensures it cooks through before the prawns finish.

3. 3

   In a small bowl, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, lemon juice, and chili flakes to create your glaze.

   Tip: This glaze can be made up to 2 hours ahead and stored in the refrigerator.

4. 4

   Remove the baking sheet from the oven and push the lotus root slices to the sides, creating space in the center for the prawns.

   Tip: Creating space prevents the prawns from steaming instead of roasting.

5. 5

   Toss the prawns with the remaining 1.5 tablespoons of vegetable oil and a pinch of salt, then arrange them in a single layer on the hot baking sheet among the lotus root slices.

   Tip: A hot baking sheet helps the prawns develop a nice caramelized exterior.

6. 6

   Roast for 8-10 minutes until the prawns just begin to turn pink, then pour the glaze over the prawns and lotus root and return to the oven for another 3-5 minutes until the prawns are fully pink and the glaze is bubbling.

   Tip: Avoid overcooking the prawns as they become tough and rubbery when overdone.

7. 7

   Remove from the oven and immediately garnish with sliced green onions and sesame seeds while everything is still warm.

   Tip: The residual heat will soften the green onions slightly while keeping them fresh and vibrant.

8. 8

   Transfer to serving plates and drizzle any remaining pan juices over the top before serving immediately alongside steamed rice or fresh vegetables.