15-Min Double Sticky Prawn Wontons & Corn Rice
with Garlic Veggies & Crispy Shallots
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.
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.
Ingredients
1 tin
sweetcorn
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 bag
Broccoli & Carrot Mix
1 packet
garlic paste
2 packet
Prawn & Chive Wonton
(Contains Gluten, Wheat, Mollusc, Egg, Crustacean, Sesame; May be present: Soy. )
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
1 packet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¼ cup
water (for the gyoza)
¼ cup
water (for the sauce)
1.25 cup
water (for the rice)
Nutritional Values
Utensils
Cooking Steps
• Drain sweetcorn. Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes. • • Stir through the butter and corn, until combined. Season to taste.
TIP: The rice will finish cooking in its own steam so don't peek
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli & carrot mix, tossing, until tender, 5-6 minutes. • Add half the garlic paste, and cook, until fragrant, 1 minute. Season to taste. 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 & chive wontons, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (for the gyoza) (watch out, it may spatter!) and cover with foil or a lid. • Cook, in batches, until the water has evaporated and wontons are tender and softened, 4-5 minutes.
• While gyozas are cooking, in a small heatproof bowl, combine oyster sauce, sweet chilli sauce, the water (for the sauce) and remaining garlic paste. Microwave in 10 second bursts, until fragrant and slightly thickened. • Divide corn rice between bowls with garlic veggies. Top rice with prawn wontons. Spoon over sticky sauce. • Sprinkle over crispy shallots to serve. Enjoy!