Sticky Prawn Wontons & Corn Rice

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

with Garlic Veggies & Crispy Shallots

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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.

We’ve replaced the broccoli in this recipe with broccoli & carrot mix due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Milk

•Gluten

•Molluscs

•Wheat

•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

basmati rice

1 packet

oyster sauce

1 packet

sweet chilli sauce

1 packet

garlic paste

1 packet

Broccoli & Carrot Mix

1 packet

Prawn & Chive Wonton

1 sachet

crispy shallots

Not included in your delivery

olive oil

20 g

butter

¼ cup

water (for the sauce)

¼ cup

water (for the wontons)

Nutritional Values

Energy (kJ)3053 kJ

Fat22.2 g

of which saturates9.1 g

Carbohydrate117.2 g

of which sugars19.6 g

Protein21 g

Sodium2094 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain. • Meanwhile, in a second medium saucepan, heat the butter with a dash of olive oil over medium heat. • Drain sweetcorn. • Cook corn, until lightly browned, 4-5 minutes. • Once rice is cooked, remove from heat and stir through butter and corn.

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

• 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 & carrot mix, 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 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. Transfer to a bowl.

• Return frying pan to medium heat. • Add sweet chilli mixture, stirring, until slightly reduced, 1-2 minutes.

• Divide corn rice and garlic veggies between bowls. • Top rice with prawn wontons. Spoon over sticky sauce. • Sprinkle over crispy shallots to serve. Enjoy!