Veggie Potstickers, Prawns & Pear Salad
with Soy-Sriracha Dressing & Crispy Shallots
- Gluten
- Sesame
- Wheat
- Crustaceans
- Soy
- Soy
- May contain traces of allergens
- Gluten
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.
Ingredients
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
Utensils
Cooking Steps
• 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!
