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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Peeled & Chopped Pumpkin
1 packet
Baby Spinach Leaves
1 packet
Shredded Cabbage Mix
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Japanese Dressing
(Contains: Soy, Sesame;)
Prawn & Chive Wonton
(Contains: Gluten, Sesame, Crustaceans, Eggs, Molluscs; May be present: Tree nuts, Soy.)
1
Carrot
Cooking Steps
• 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 wontons until starting to brown, 1-2 minutes. • Add the water (watch out, it may spatter!), then cover with foil or a lid. • Cook until the water has evaporated and wontons are tender and heated through, 4-5 minutes.
• When veggies have cooled, 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 slaw between bowls. • Top with prawn wontons. Drizzle with Japanese style dressing to serve. Enjoy!
