Easy Prawn & Veggie Gyoza & Curry Sauce

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

with Corn Rice & Pickled Ginger

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This plant-based stir-fry might sound involved, but thanks to our prawns and ready-to-cook veggie gyozas, it comes together with minimal hands-on time. Amp up the Asian-style flavours with herby coriander and an easy curry sauce.

Allergens:

Crustaceans

•Gluten

•Sesame

•Wheat

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 packet

Asian Greens

1 packet

Coconut Milk

1 tin

Sweetcorn

1 packet

Garlic Paste

1 packet

Ginger Paste

1 packet

Jasmine Rice

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

1 packet

Japanese Curry Paste

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Pickled Ginger

1 packet

Vegetable Gyoza

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

Carrot

Nutritional Values

Calories879 kcal

Energy (kJ)3680 kJ

Fat31.1 g

of which saturates18 g

Carbohydrate118 g

of which sugars18 g

Dietary Fibre23.9 g

Protein33.2 g

Cholesterol0 mg

Sodium1500 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Drain sweetcorn.
• In a medium saucepan, heat the 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 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.

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

• Meanwhile, thinly slice carrot into half-moons. Roughly chop Asian greens.
• When the rice has 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook carrot, stirring, until tender, 4-5 minutes.
• Add Asian greens and remaining garlic paste and cook until fragrant, 1-2 minutes.
• Transfer to a bowl, season with salt and pepper 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.

• Wipe out frying pan and return 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.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook ginger paste until fragrant, 1 minute.
• Stir in Japanese curry paste, coconut milk and the brown sugar untilslightly thickened, 2-3 minutes.
• Divide corn rice between bowls.Top with veggies, prawns and veggie gyozas.

• Spoon over curry sauce and garnish with pickled ginger to serve. Enjoy!