Double Sticky Prawn Wontons & Corn Rice

Name: Double Sticky Prawn Wontons & Corn Rice with Garlic Broccoli & Crispy Shallots
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 20 g butter; 1 tin sweetcorn; 1 packet jasmine rice; 1 head broccoli; 1 packet oyster sauce; 1 packet sweet chilli sauce; 1 packet garlic paste; 2 packet Prawn & Chive Wonton; 1 packet crispy shallots; 1.25 cup water (for the rice); ¼ cup water (for the sauce); 1 packet water (for the gyoza)

with Garlic Broccoli & 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.

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

2 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)

1 packet

water (for the gyoza)

Nutritional Values

Energy (kJ)4089 kJ

Fat28.4 g

of which saturates9.8 g

Carbohydrate147.7 g

of which sugars20.1 g

Protein37 g

Sodium2570 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Drain sweetcorn. • Cook corn kernels 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 oilover 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 wontons in batches 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!