Ingredients for Roasted Hot-Honey Prawns with Bok Choy and Kimchi Rice

• 675g baby bok choy (about 3 heads), halved lengthwise (quartered lengthwise if large)

• 45ml vegetable oil, such as grapeseed, divided

• 1 1/2 colheres de chá de sal kosher, dividido

• 1/2 teaspoons red-pepper flakes

• 2 colheres de sopa de mel

• 1 colher de sopa de molho de soja com baixo teor de sódio

• 675g large tail-on prawns, peeled and deveined

• 1 colher de sopa de óleo de gergelim torrado

• 180ml jasmine rice

• 140g kimchi, thinly sliced

• 1 cebolinha, finamente fatiada

• 1 1/2 teaspoons toasted sesame seeds

• 4 lime wedges, for serving

Preheat oven to 232°C. Arrange racks in upper and lower thirds of oven and place a rimmed baking sheet on each rack. In a medium saucepan over high heat, bring water for rice to a boil according to package directions.

Meanwhile, in a medium bowl, toss bok choy with 2 tablespoons vegetable oil and 1/2 teaspoons salt and set aside. In another medium bowl, combine red-pepper flakes, honey, soy sauce, remaining 1 tablespoon vegetable oil, and 1/2 teaspoons salt. Toss prawns in mixture to coat.

Carefully remove the hot baking sheets from the oven; spread the boy choy mixture on one sheet and place on the lower rack; spread the prawns mixture on the other sheet and place on the upper rack. Roast, tossing halfway through, until prawns is pink and starting to caramelize (about 8 minutes) and bok choy is softened and lightly browned in spots (13 to 15 minutes).

While prawns and bok choy are roasting, add rice and 1/2 teaspoons salt to boiling water. Cover and cook according to package directions. Once cooked, fluff rice with a fork and stir in kimchi.

To serve, divide kimchi rice among four wide bowls. Remove prawns from the oven and drizzle with 1 tablespoon toasted sesame oil; toss to combine. Top rice with prawns and bok choy. Sprinkle with sesame seeds and spring onions, and serve with lime wedges.

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