Double Prawn Wonton & Pea Pod Slaw Rice Bowl
with Sesame Dressing & Pickled Ginger
- Milk
- Gluten
- Wheat
- Molluscs
- Eggs
- Crustaceans
- Sesame
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
By the time you are done with this one, we can guarantee that each and every bowl will be licked clean. How could they not be, when we've paired sesame-dressed cabbage with tasty prawn and chive dumplings on a bed of garlic rice? Delish!
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 bag
baby spinach leaves
1 bag
Pea Pods
1 bag
Cheddar cheese
(Contains: Milk;)
2 packet
Prawn & Chive Wonton
(Contains: Gluten, Wheat, Molluscs, Eggs, Crustaceans, Sesame; May be present: Soy.)
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
japanese-style dressing
(Contains: Sesame, Soy;)
1 packet
pickled ginger
1 packet
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water (for the rice)
¼ cup
water (for the gyoza)
drizzle
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Finely chop garlic. • Cook 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 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!
• Meanwhile, roughly chop baby spinach leaves. Thinly slice pea pods. • In a medium bowl, add shredded cabbage mix, spinach and pea pods.
• When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook prawn & chive wontons in batches, until starting to brown, 1-2 minutes. Return all wontons to the pan. • Add the water (for the wontons) then cover with lid or foil. • Cook until the water has evaporated and wontons are tender and softened, 4-5 minutes. Remove from heat, add a drizzle of soy sauce, turning to coat.
• To the bowl with cabbage, add sesame dressing. Toss to combine and season. • Divide rice, prawn wonton and pea pod slaw between bowls. • Drizzle over Japanese-style dressing. Top with pickled ginger. Tear over coriander to serve. Enjoy!
