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Sticky Prawn Wontons & Corn Rice
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Sticky Prawn Wontons & Corn Rice

Sticky Prawn Wontons & Corn Rice

with Quick-Prep Garlic Veggies & Crispy Shallots

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.

Quick Prep
Super Quick

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


Serving amount

1 tin


1 packet

jasmine rice

1 bag

Broccoli & Carrot Mix

1 packet

garlic paste

1 packet

Prawn & Chive Wonton

(Contains Gluten, Wheat, Mollusc, Egg, Crustacean, Sesame; May be present: Soy. )

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

sweet chilli sauce

1 packet

crispy shallots

Not included in your delivery

olive oil

20 g


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


Medium Saucepan
Large Frying Pan



• 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!