Easy Prawn & Veggie Gyoza Katsu Curry

Name: Easy Prawn & Veggie Gyoza Katsu Curry with Corn Rice & Pickled Ginger
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 tin Sweetcorn; 1 packet Garlic Paste; 1 packet Japanese Curry Paste; 1 packet Carrot & Zucchini Mix; 1 packet Vegetable Gyoza; 190 g Peeled Prawns; 1 packet Ginger Paste; 1 packet Jasmine Rice; 1 packet Pickled Ginger; 1 packet Coconut Milk

with Corn Rice & Pickled Ginger

Up to 180$ + Free Treats / Extras for Life

Allergens:

Celery

•Mustard

•Gluten

•Sesame

•Wheat

•Crustaceans

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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

1 packet

Garlic Paste

1 packet

Japanese Curry Paste

(Contains: Celery, Mustard;)

1 packet

Carrot & Zucchini Mix

1 packet

Vegetable Gyoza

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

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Ginger Paste

1 packet

Jasmine Rice

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

1 packet

Pickled Ginger

1 packet

Coconut Milk

Nutritional Values

Calories892 kcal

Energy (kJ)3730 kJ

Fat30.5 g

of which saturates18 g

Carbohydrate122 g

of which sugars17.6 g

Dietary Fibre25.2 g

Protein35.1 g

Sodium1850 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Drain sweetcorn. • In a medium saucepan, heat plant-based butter with a dash of olive oil over medium heat. Cook corn and half the garlic paste, until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt 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. Keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• When the rice has 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot & zucchini mix, stirring, until tender, 4-5 minutes. • Add remaining garlic paste and cook until fragrant, 1 minute. • Transfer to a bowl, season and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add vegetable gyozas, flat-side down, in a single layer. Cook until gyoza base is starting to brown, 1-2 minutes. • Add the water (for the gyozas) and cover with a lid or foil. • Cook until water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

TIP: Watch out, the water may spatter!

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook ginger paste until fragrant, 1 minute. • Stir in katsu paste, coconut milk and the brown sugar until slightly thickened, 2-3 minutes. • Divide corn rice between bowls. Top with veggies, prawns and veggie gyozas. Spoon over katsu curry sauce. • Garnish with pickled ginger (if using) to serve. Enjoy!