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Veggie Potstickers, Prawns & Pear Salad
Veggie Potstickers, Prawns & Pear Salad

Veggie Potstickers, Prawns & Pear Salad

with Soy-Sriracha Dressing & Crispy Shallots

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.

Allergens:
Gluten
Sesame
Wheat
Crustaceans
Soy

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.

Preparation Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

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;)

Not included in your delivery

1 tbs

soy sauce

(Contains: Soy; May be present: Gluten.)

¼ cup

water

1 drizzle

olive oil

Nutritional Values

Calories435 kcal
Energy (kJ)1820 kJ
Fat19.6 g
of which saturates4 g
Carbohydrate55.4 g
of which sugars14.4 g
Dietary Fibre7.3 g
Protein27.3 g
Sodium1800 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid

Cooking Steps

Get prepped
1

• Roughly chop cucumber.
• Thinly slice pear into wedges.

Cook the potstickers
2

• 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.

Make the dressing & assemble the salad
3

• 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.

Finish & serve
4

• Divide salad between bowls. Top with veggie potstickers, prawn and drizzle over soy ginger dressing.
• Sprinkle over crispy shallots. Enjoy!

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