Delicate prawn wontons, bursting with juicy flavor, sit atop a vibrant Asian-style salad drizzled in a zesty sesame dressing. Fresh coriander adds a fragrant finish, making every bite a perfect harmony of crunch, tang, and spice. Need we say more? Dig in!
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1
Carrot
1
Mixed Salad Leaves
1
Shredded Cabbage Mix
1
Japanese Dressing
(Contains Sesame, Soy; )
1
Soy Sauce Mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pistachio, Walnut, Pine Nut, Pecan. )
1
Sesame Dressing
(Contains Egg, Gluten, Sesame, Soy; May be present Milk, Fish, Almond, Cashew. )
1
Coriander
Prawn & Chive Wontons
1
olive oil
water
• Using a vegetable peeler, peel carrot into ribbons.
• 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 foil or a lid. • Cook until the water has evaporated and wontons are tender and heated through, 4-5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 (cook in batches if your pan is getting crowded). • Add the water (watch out, it may spatter!), then cover with foil or a lid. • Cook until the water has evaporated and wontons are tender and heated through, 4-5 minutes.
• In a large bowl, combine carrot, mixed salad leaves, shredded cabbage mix, Japanese dressing and soy sauce mix (see ingredients). Season with pepper and toss to combine.
• Divide Asian-style salad between bowls. • Top with prawn wontons and drizzle over sesame dressing. • Tear over coriander to serve. Enjoy!