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

Double Sticky Prawn Wontons & Corn Rice

with Garlic Broccoli & 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.

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

jasmine rice

1 head

broccoli

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

sweet chilli sauce

1 packet

garlic paste

2 packet

Prawn & Chive Wonton

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

1 packet

crispy shallots

Not included in your delivery

olive oil

20 g

butter

1.25 cup

water (for the rice)

¼ cup

water (for the sauce)

1 packet

water (for the gyoza)

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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

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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.

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 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.

5
5

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

6
6

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