Sticky Prawn Dumplings & Corn Rice
with Garlic Greens & Chilli
- Gluten
- Molluscs
- Wheat
- Fish
- Eggs
- Sesame
- Crustaceans
- Soy
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
All you need is a pot and pan to create an Asian fusion dish all from the comfort of your own kitchen. Slurp up the sticky prawn wontons and then dive into the corn rice. You will be at the bottom of the bowl in no time.
Ingredients
1 tin
Sweetcorn
1 sachet
Crispy Shallots
1 packet
Green Beans
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Sweet Chilli Sauce
2
Garlic
1
Baby Broccoli
1
Long Chilli
1
Prawn & Ginger Dumpling
(Contains: Wheat, Fish, Molluscs, Eggs, Gluten, Sesame, Crustaceans, Soy;)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1 cup
water (for the rice)
0.13 cup
water (for the gyoza)
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash
of olive oil over medium heat.
• Drain sweetcorn. Cook corn kernels, until lightly
browned, 4-5 minutes.
• Add the water (for the rice) and a generous pinch of
salt to the pan 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, trim green beans.
• Trim baby broccoli and roughly chop.
• Finely chop garlic.
• Thinly slice long chilli (if using).
• In a small microwave-safe bowl, combine
oyster sauce, sweet chilli sauce, half the garlic
and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook green beans and baby broccoli, tossing
regularly, until tender, 5-6 minutes.
• Add remaining garlic and cook until fragrant,
1 minute. Season to taste with salt and pepper.
• Transfer to serving bowls and set aside.
TIP: Add a dash of water to the pan to help speed up the
cooking process.
• Return frying pan to medium-high heat with a
drizzle of olive oil.
• When oil is hot, add prawn & ginger dumplings,
flat-side down, in a single layer.
• Cook until starting to brown, 1-2 minutes. Add
the water (for the dumplings) (watch out, it may
spatter!) and cover with a lid (or foil).
• Cook until the water has evaporated and dumplings
are tender and softened, 4-5 minutes. Transfer to
a bowl.
• Microwave oyster sauce mixture in 30 second
bursts, until heated through.
• Divide corn rice and garlic greens between bowls.
• Top with prawn dumplings and spoon over sticky
sauce. Sprinkle over crispy shallots and chilli to
serve. Enjoy!
