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.
1 packet
Pork & Chive Gyoza
(Contains: Gluten, Molluscs, Sesame, Soy, Wheat;)
1 packet
Garlic Paste
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Walnut.)
1 packet
Sriracha
(May be present: Soy.)
1 packet
Coriander
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Cashew, Macadamia, Walnut, Soy, Brazil nut, Gluten, Hazelnut, Milk, Pecan, Pine nut, Pistachio, Sesame, Wheat.)
1
Pear
1 packet
Baby Spinach Leaves
1 packet
Shredded Cabbage Mix
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
• Thinly slice pear into wedges. • SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine sriracha and soy sauce mix. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic paste until fragrant, 1 minute. Transfer to a large bowl.
• 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.
• Meanwhile, to the garlic oil, add coconut sweet chilli mayonnaise, and a pinch of salt and pepper. • Add shredded cabbage mix, baby spinach leaves and pear. Toss to coat.
• Divide sriracha slaw between bowls. • Top with pan fried prawn and chive wontons. • Garnish with crushed peanuts and serve with soy sauce mix. Enjoy!