Prawn Wonton & Pumpkin Chunks

Name: Prawn Wonton & Pumpkin Chunks with Japanese Mixed Leaf Salad
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; ½ tsp brown sugar; 1 sprig Spring Onion; 1 packet Prawn & Chive Wonton; 1 packet Plant-Based Mayonnaise; 1 packet Soy Sauce Mix; 1 packet Mixed Salad Leaves; 1 Japanese Dressing; 1 packet Pea Pods; 1 Pumpkin; 1 Tomato; 1 packet Ginger Paste; ¼ cup water

with Japanese Mixed Leaf Salad

Recipe Development TeamUpdated on April 01, 2026

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Calories

621 kcal

Protein

21.8g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Gluten
Wheat
Molluscs
Eggs
Crustaceans
Sesame
Soy
May contain traces of allergens
Soy

If you want a new side to your standard gyoza meal, then look no further. Instead of rice, or noodles or more gyozas, we came up with the brilliant idea to pair tasty pumpkin with your vegetable gyoza tonight. This one could really be the start of a whole new dynamic pairing!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 sprig

Spring Onion

1 packet

Prawn & Chive Wonton

(Contains: Gluten, Wheat, Molluscs, Eggs, Crustaceans, Sesame; May be present: Soy.)

1 packet

Plant-Based Mayonnaise

1 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat;)

1 packet

Mixed Salad Leaves

Japanese Dressing

(Contains: Sesame, Soy;)

1 packet

Pea Pods

Pumpkin

Tomato

1 packet

Ginger Paste

Not included in your delivery

olive oil

½ tsp

brown sugar

¼ cup

water

Nutritional Values

Energy (kJ)2599 kJ

Calories621 kcal

Fat31.7 g

of which saturates3.1 g

Carbohydrate61.8 g

of which sugars25.2 g

Dietary Fibre9 g

Protein21.8 g

Sodium1363 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Lid

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Cut pumpkin into bite-sized chunks. • Place pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

• Meanwhile, roughly chop tomato. • Thinly slice spring onion. • Trim and roughly chop pea pods.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook ginger paste and spring onion until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix, plant-based mayonnaise and the brown sugar to the garlic oil mixture and stir to combine.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawn wontons until starting to brown, 1-2 minutes. • Add the water (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and wontons are tender and heated through, 4-5 minutes.

TIP: Cook vegetable gyozas in batches for the best results.

• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, pea pods, Japanese style dressing and a drizzle of olive oil. • Season with salt and pepper.