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

Sticky Prawn Wontons & Corn Rice

with 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.

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!

Tags:
Quick Prep
Super Quick
Allergens:
Gluten
Mollusc
Wheat
Egg
Crustacean
Sesame

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

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

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

sweet chilli sauce

1 packet

garlic paste

1 packet

Broccoli & Carrot Mix

1 packet

Prawn & Chive Wonton

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

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)

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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

Instructions

1
1

• 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!

2
2

• In a small bowl, combine oyster sauce, sweet chilli sauce, the water (for the sauce) and half the garlic paste.

3
3

• 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.

4
4

• 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.

5
5

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

6
6

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