Prawn-Ginger Dumplings & Creamy Asian Slaw
with Sichuan-Garlic Drizzle & Coriander
- Eggs
- Crustaceans
- Soy
- Wheat
- Gluten
- Sesame
- Fish
- Molluscs
- Soy
- May contain traces of allergens
Master the art of the dumpling bowl with golden, pan-seared prawn and ginger parcels drizzled in a punchy sriracha for that signature umami kick. Serve this flavour-packed feast alongside a vibrant salad of shredded cabbage, carrot and cucumber tossed with a creamy garlic aioli.
Ingredients
1
Cucumber
1 packet
Prawn & Ginger Dumpling
(Contains: Eggs, Crustaceans, Soy, Wheat, Gluten, Sesame, Fish, Molluscs)
1 packet
Shredded Cabbage Mix
1 packet
Baby Spinach Leaves
1
Julienned Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
1 sachet
Coriander
1 packet
Sriracha
(May be present: Soy)
Nutrition
You will need
Cooking Steps
• Thinly slice cucumber into half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook
prawn & ginger dumplings 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 dumplings are tender and heated
through, 4-5 minutes.
• In a large bowl, combine garlic aioli, baby spinach leaves, shredded
cabbage mix and julienned carrot. Season to taste with salt and pepper.
• Divide creamy Asian slaw between bowls.
• SPICY! Use less sriracha if you’re sensitive to heat! Top with prawn-ginger
dumplings and drizzle with sriracha.
• Tear over coriander to serve. Enjoy!
