Give tasty veggie gyozas and prawns some heat with a sriracha-mayo drizzle and you have flavourful potstickers to go with a delicious ginger salad bowl. The salad is so flavourful, you won't even miss the usual rice in this dish.
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
Shredded Cabbage Mix
1 packet
Sriracha
(May be present: Soy.)
1 sachet
Crispy Shallots
1 packet
Ginger Lemongrass Paste
1 packet
Vegetable Gyoza
(Contains: Gluten, Sesame, Wheat; May be present: Soy.)
1
Pear
1
Cucumber
1 packet
Mixed Salad Leaves
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
¼ cup
water
1 drizzle
olive oil
• Roughly chop cucumber.
• Thinly slice pear into wedges.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• When the oil is hot, add vegetable gyoza, flat-side down, in a single layer.
• Cook 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 gyoza are tender and softened, 4-5 minutes. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate.
• In a small heatproof bowl, combine ginger lemongrass paste and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in the soy sauce, sriracha and mayonnaise until combined.
• In a large bowl, combine shredded cabbage, mixed salad leaves, pear and cucumber. Season to taste.
• Divide salad between bowls. Top with veggie potstickers, prawn and drizzle over soy ginger dressing.
• Sprinkle over crispy shallots. Enjoy!