Prawn Wontons & Asian-Spiced Pumpkin Salad
with Japanese Style Dressing
Pillowy soft wontons packed with flavour pair perfectly with a refreshingly crisp, cabbage slaw bursting with sweet pumpkin and tangy dressing.
This recipe is under 650kcal per serving.
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.
Ingredients
1
carrot
1 packet
Peeled & Chopped Pumpkin
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
Prawn & Chive Wonton
(Contains Gluten, Wheat, Mollusc, Egg, Crustacean, Sesame; May be present: Soy. )
1 packet
shredded cabbage mix
1 packet
baby spinach leaves
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
¼ cup
water
½ tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan forced. • Cut carrot into bite-sized chunks. • Place peeled & chopped pumpkin and carrot on a lined oven tray. • Sprinkle with Asian BBQ seasoning, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.
• When pumpkin has 5 minutes remaining, in a large frying pan heat a drizzle of olive oil over medium-high heat. • Cook prawn & chive wontons, until starting to brown, 1-2 minutes. • Add the water (watch out, it may spatter!), then cover with a lid (or foil). • Cook until the water has evaporated and wontons are tender and heated through, 4-5 minutes.
• When veggies have cooled slightly, add shredded cabbage mix, baby spinach leaves, the soy sauce and a drizzle of olive oil to the tray. • Toss to combine and season with pepper.
• Divide Asian-spiced roast pumpkin salad between bowls. • Top with prawn wontons. • Drizzle with Japanese style dressing to serve. Enjoy!