Sticky Prawn Wontons & Corn Rice
with Garlic Broccoli & Crispy Shallots
- Milk
- Gluten
- Molluscs
- Wheat
- Eggs
- Crustaceans
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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.
Ingredients
1 tin
sweetcorn
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 head
broccoli
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
sweet chilli sauce
1 packet
garlic paste
1 packet
Prawn & Chive Wonton
(Contains: Gluten, Wheat, Molluscs, Eggs, Crustaceans, Sesame May be present: Soy.)
1 packet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water (for the rice)
¼ cup
water (for the sauce)
¼ cup
water (for the gyoza)
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Drain sweetcorn. • Cook corn, until lightly browned, 4-5 minutes. Add the water (for the rice) and a generous pinch of salt to the pan 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 heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, chop broccoli (including stalk!) into small florets. • In a small bowl, combine oyster sauce, sweet chilli sauce, the water (for the sauce) and half the garlic paste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli, tossing until tender, 5-6 minutes. • Add remaining 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 gyoza) (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. Transfer to a bowl.
• Return frying pan to medium heat. • Add sweet chilli mixture, stirring, until slightly reduced, 1-2 minutes.
• Divide corn rice between bowls with garlic broccoli. Top rice with prawn wontons. Spoon over sticky sauce. • Sprinkle over crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty dish, especially the corn rice and prawn wontons. Some found the sauce too sweet or salty.
- Ease of prep: Quick and simple to make, with just a pot and pan needed. Some found the wontons tricky to cook perfectly.
- Suggestions: Pan-fry or grill wontons for extra crispiness. Cut vegetables smaller for easier cooking and eating.
- Leftovers: Reheats well for lunch the next day. Some found it filling enough to save half for later.
- Portions: Several wanted more vegetables, particularly broccoli. A few felt the meal was too carb-heavy.
