Golden Prawn Wontons, Prawn & Corn Rice
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Golden Prawn Wontons, Prawn & Corn Rice

Golden Prawn Wontons, Prawn & Corn Rice

with Quick-Prep Garlic Veggies & Crispy Shallots

Curl up with this delectable bowl brimming with sweet and tangy flavours for an Asian fusion flavour sensation. Pillowy wontons stuffed with prawn and chives and peeled prawns sit atop a bed of fluffy, corn-speckled rice and garlicky veggies.


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

Preparation Time15 minutes
Cooking Time15 minutes


Serving amount

1 tin


1 packet

basmati rice

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

1 packet

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 sachet

crispy shallots

1 packet

peeled prawns

(Contains Crustacean;)

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

20 g


¼ cup

water (for the gyoza)

¼ cup

water (for the sauce)


Nutritional Values

Energy (kJ)3010 kJ
Calories719 kcal
Fat21.4 g
of which saturates8.8 g
Carbohydrate117.6 g
of which sugars19.9 g
Dietary Fibre10 g
Protein19.4 g
Sodium1989 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• Drain sweetcorn. • Add the water (for the rice) to a medium saucepan and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and all the water has absorbed, 10 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!


• While the rice is cooking, 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. • In a second large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.


• While wontons are cooking, in a small microwave-safe 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 and prawns. Spoon over sticky sauce. • Sprinkle over crispy shallots to serve. Enjoy!