Golden Prawn Wontons & Spinach 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 sit atop a bed of fluffy, spinach-speckled rice and garlicky veggies.
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We’ve replaced the sweetcorn in this recipe with baby spinach due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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.
Ingredients
1 packet
baby spinach leaves
1 packet
basmati 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 sachet
crispy shallots
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
20 g
butter
¼ cup
water (for the wontons)
¼ cup
water (for the sauce)
Nutritional Values
Utensils
Instructions
• 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 baby spinach, until combined and wilted, 1 minute. 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 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 spinach rice and garlic veggies between bowls. • Top rice with prawn wontons. Spoon over sticky sauce. • Sprinkle over crispy shallots to serve. Enjoy!
