Sticky Prawn Wontons, Prawn & Corn Rice
with Garlic Green Beans & 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
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
green beans
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
1 packet
garlic paste
1 packet
Prawn & Chive Wonton
(Contains Gluten, Wheat, Mollusc, Egg, Crustacean, Sesame; May be present: Soy. )
1 sachet
crispy shallots
1 packet
peeled prawns
(Contains Crustacean;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 cup
water (for the rice)
¼ cup
water (for the gyoza)
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Drain sweetcorn. • Cook corn, until lightly browned, 4-5 minutes. Add the water (for the rice) and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, trim green beans. • In a small heatproof bowl, combine oyster sauce, sweet chilli sauce, half the garlic paste and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, tossing regularly, until tender, 4-5 minutes. • Add remaining garlic paste, and cook, until fragrant, 1 minute. Season with salt and pepper. • 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. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Wipe out and 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. Transfer to a bowl.
• Microwave oyster sauce mixture in 30 second bursts, until heated through.
• Divide corn rice between bowls with garlic broccoli. Top rice with prawn wontons and prawns. Spoon over sticky sauce. • Sprinkle over crispy shallots to serve. Enjoy!