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.
We’ve replaced the broccoli in this recipe with broccoli & carrot mix due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
1 packet
garlic paste
1 packet
Broccoli & Carrot Mix
2 packet
Prawn & Chive Wonton
(Contains Gluten, Wheat, Mollusc, Egg, Crustacean, Sesame; May be present: Soy. )
1 sachet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¼ cup
water (for the sauce)
¼ cup
water (for the wontons)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain. • Meanwhile, in a second medium saucepan, heat the butter with a dash of olive oil over medium heat. • Drain sweetcorn. • Cook corn, until lightly browned, 4-5 minutes. • Once rice is cooked, remove from heat and stir through butter and corn.
TIP: The rice will finish cooking in its own steam so don't peek!
• In a small bowl, combine oyster sauce, sweet chilli sauce, the water (for the sauce) and half the garlic paste.
• 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 until the water has evaporated and wontons are tender and softened, 4-5 minutes.
TIP: Cook wontons in batches for best results.
• 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 wontons) (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and wontons are tender and softened, 4-5 minutes. Transfer to a bowl.
• Return frying pan to medium heat. • Add sweet chilli mixture, stirring, until slightly reduced, 1-2 minutes.
• Divide corn rice and garlic veggies between bowls. • Top rice with prawn wontons. Spoon over sticky sauce. • Sprinkle over crispy shallots to serve. Enjoy!