Easy Prawn, Veggie Gyoza and Curry Sauce

Name: Easy Prawn, Veggie Gyoza and Curry Sauce with Corn Rice & Coriander
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 2 clove garlic; 1 tin Sweetcorn; 20 g plant-based butter; 1 packet Jasmine Rice; ½ Carrot; 1.25 cup water (for the rice); 1 packet Peeled Prawns; 1 Zucchini; 1 packet vegetable gyoza; ¼ cup water (for the gyoza); 1 packet ginger paste; 1 packet Japanese Curry Paste; 1 tsp brown sugar; 1 packet coriander

with Corn Rice & Coriander

Get up to $200 off!

This plant-based stir-fry might sound involved, but thanks to our 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

•Wheat

•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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 tin

Sweetcorn

1 packet

Jasmine Rice

Carrot

1 packet

Peeled Prawns

Zucchini

1 packet

vegetable gyoza

1 packet

ginger paste

1 packet

Japanese Curry Paste

1 tsp

brown sugar

1 packet

coriander

Not included in your delivery

olive oil

20 g

plant-based butter

1.25 cup

water (for the rice)

¼ cup

water (for the gyoza)

Nutritional Values

Energy (kJ)4802 kJ

Calories1148 kcal

Fat37 g

of which saturates20.1 g

Carbohydrate123.5 g

of which sugars19.4 g

Dietary Fibre25.8 g

Protein30.9 g

Sodium1891 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Drain sweetcorn. • Finely chop garlic. • Roughly chop carrot and zucchini into bite-sized chunks. • In a medium saucepan, heat plant-based butter with a dash of olive oil over medium heat. Cook corn and half the garlic, 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 and zucchini, stirring, until tender, 4-5 minutes. • Add remaining garlic 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 coriander (if using) to serve. Enjoy!