Double Golden Prawn Wontons & Spinach Rice

Name: Double Golden Prawn Wontons & Spinach Rice with Quick-Prep Garlic Veggies & Crispy Shallots
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 packet baby spinach leaves; 1.5 cup water (for the rice); 1 packet basmati rice; 20 g butter; 1 bag Broccoli & Carrot Mix; 1 packet garlic paste; 2 packet Prawn & Chive Wonton; ¼ cup water (for the wontons); 1 packet oyster sauce; 1 packet sweet chilli sauce; ¼ cup water (for the sauce); 1 sachet crispy shallots

with Quick-Prep Garlic Veggies & Crispy Shallots

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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!

Allergens:

Milk

•Gluten

•Wheat

•Molluscs

•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 Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

baby spinach leaves

1 packet

basmati rice

1 bag

Broccoli & Carrot Mix

1 packet

garlic paste

2 packet

Prawn & Chive Wonton

1 packet

oyster sauce

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

Energy (kJ)4023 kJ

Calories962 kcal

Fat28.5 g

of which saturates9.9 g

Carbohydrate150.2 g

of which sugars22.6 g

Dietary Fibre10.3 g

Protein31.3 g

Sodium2500 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• 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 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.

TIP: Cook wontons in batches for best results.

• 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!