Japanese-Style Prawn Wonton Rice Bowl
with Cucumber Slaw & Pickled Ginger
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 wontons on a bed of garlic rice? Delish!
We’ve replaced the sesame seeds in this recipe with crispy shallots due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
2 clove
garlic
1 packet
Jasmine Rice
(May be present: Wheat, Gluten, Soy.)
1 packet
Baby Spinach Leaves
1
Cucumber
1 packet
Shredded Cabbage Mix
1 packet
Prawn & Chive Wonton
(Contains: Gluten, Wheat, Molluscs, Eggs, Crustaceans, Sesame; May be present: Soy.)
2 packet
Sesame Dressing
(Contains: Gluten, Wheat, Eggs, Sesame, Soy; May be present: Milk.)
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Pickled Ginger
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 cup
water (for the rice)
¼ cup
water (for the wontons)
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 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!
• Meanwhile, roughly chop baby spinach leaves and cucumber. • In a medium bowl, add shredded cabbage mix, spinach and cucumber.
• When the 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, until starting to brown, 1-2 minutes. • Add the water (for the wontons) then cover with a lid (or foil). • Cook until the water has evaporated and wontons are tender and softened, 4-5 minutes. Remove from heat, then add a drizzle of the soy sauce, turning to coat.
• To the bowl with cabbage, add sesame dressing. Toss to combine and season to taste. • Divide rice, prawn wontons and cucumber slaw between bowls. • Drizzle over Japanese style dressing. • Top with pickled ginger and crispy shallots to serve. Enjoy!
