Prawn Wontons & Asian-Spiced Pumpkin Salad
with Japanese Style Dressing
Pillowy soft wontons packed with flavour pair perfectly with a refreshingly crisp, cabbage slaw bursting with sweet pumpkin and tangy dressing.
This recipe is under 650kcal per serving.
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
carrot
1 packet
Peeled & Chopped Pumpkin
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
Prawn & Chive Wonton
(Contains Gluten, Wheat, Mollusc, Egg, Crustacean, Sesame; May be present: Soy. )
1 packet
shredded cabbage mix
1 packet
baby spinach leaves
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
¼ cup
water
½ tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Cut carrot into bite-sized chunks. • Place peeled & chopped pumpkin and carrot on a lined oven tray. • Sprinkle with Asian BBQ seasoning, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.
• When pumpkin has 5 minutes remaining, in a large frying pan heat a drizzle of olive oil over medium-high heat. • Cook prawn & chive wontons, until starting to brown, 1-2 minutes. • Add the water (watch out, it may spatter!), then cover with a lid (or foil). • Cook until the water has evaporated and wontons are tender and heated through, 4-5 minutes.
• When veggies have cooled slightly, add shredded cabbage mix, baby spinach leaves, the soy sauce and a drizzle of olive oil to the tray. • Toss to combine and season with pepper.
• Divide Asian-spiced roast pumpkin salad between bowls. • Top with prawn wontons. • Drizzle with Japanese style dressing to serve. Enjoy!