Sticky Prawn Wontons & Corn Rice

Name: Sticky Prawn Wontons & Corn Rice with Quick-Prep Garlic Veggies & Crispy Shallots
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 tin sweetcorn; 1 packet jasmine rice; 20 g butter; 1 bag Broccoli & Carrot Mix; 1 packet garlic paste; 1 packet Prawn & Chive Wonton; ¼ cup water (for the gyoza); 1 packet oyster sauce; 1 packet sweet chilli sauce; ¼ cup water (for the sauce); 1 packet crispy shallots; 1.25 cup water (for the rice)

with Quick-Prep Garlic Veggies & Crispy Shallots

Get up to $200 off!

All you need is a pot and pan to create an Asian fusion dish all from the comfort of your own kitchen. Slurp up the sticky prawn wontons and then dive into the corn rice. You will be at the bottom of the bowl in no time.

Allergens:

Milk

•Gluten

•Wheat

•Molluscs

•Eggs

•Crustaceans

•Sesame

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

1 bag

Broccoli & Carrot Mix

1 packet

garlic paste

1 packet

Prawn & Chive Wonton

(Contains: Gluten, Wheat, Molluscs, Eggs, Crustaceans, Sesame; May be present: Soy.)

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

sweet chilli sauce

1 packet

crispy shallots

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

¼ cup

water (for the gyoza)

¼ cup

water (for the sauce)

1.25 cup

water (for the rice)

Nutritional Values

Energy (kJ)3003 kJ

Fat21.6 g

of which saturates8.8 g

Carbohydrate116.1 g

of which sugars19.6 g

Protein20.3 g

Sodium2074 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• Drain sweetcorn. • Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and all the water has absorbed, 12 minutes. • Stir through the butter and corn, until combined. Season to taste.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli & carrot mix, tossing, until tender, 5-6 minutes. • Add half the garlic paste and cook until fragrant, 1 minute. Season to taste. Transfer to serving bowls and set aside.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add prawn & chive wontons, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (for the wontons) (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and wontons are tender and softened, 4-5 minutes.

• While gyozas are cooking, in a small heatproof bowl, combine oyster sauce, sweet chilli sauce, the water (for the sauce) and remaining garlic paste. Microwave in 10 second bursts, until fragrant and slightly thickened. • Divide corn rice and garlic veggies between bowls. • Top rice with prawn wontons. Spoon over sticky sauce. • Sprinkle over crispy shallots to serve. Enjoy!