Double Prawn Wontons Rice Bowl
with Charred Corn Slaw & Sriracha Mayo
- Soy
- Sesame
- Molluscs
- Eggs
- Wheat
- Gluten
- Crustaceans
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
- Almond
- Milk
- Wheat
- Gluten
When word gets out that you’re having dumplings for dinner, you better set some extra places at the table because everyone will want a serving (or two)! No one can resist them drizzle in sriracha mayo and sprinkled in crispy shallots for crunch.
Ingredients
1 packet
Crispy Shallots
1 packet
Asian Chilli Dressing
(Contains: Soy; )
1 tin
Sweetcorn
1 packet
Jasmine rice
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
2 packet
Prawn & Chive Wontons
(Contains: Sesame, Molluscs, Eggs, Wheat, Gluten, Crustaceans; May be present: Soy)
1
Celery
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1 packet
Shredded Cabbage Mix
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 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 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice celery. Drain the sweetcorn. • In a small bowl, combine sriracha and mayonnaise. Season to taste and set aside.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
•Return frying pan to a medium-high heat with a drizzle of olive oil. Cook prawn wontons until starting to brown, 1-2 minutes (Cook in batches if your pan is getting crowded). • Add the water (for the dumplings) (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.
• While the wontons are cooking, add shredded cabbage mix to the bowl of charred corn, along with celery, ponzu sauce and a drizzle of olive oil. Toss to combine, then season to taste.
• Divide garlic rice between bowls. • Top with prawn wontons and charred corn slaw. • Drizzle over sriracha mayo. Garnish with crispy shallots to serve. Enjoy!
