Pan-Fried Chicken Dumplings & Prawns Peanut Sauce

• Meanwhile, thinly slice spring onion and long chilli (if using).
• Finely chop garlic.
• Slice lime into wedges.
• Halve Asian greens lengthways. Trim green beans.

• When rice has 5 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat.
• When oil is hot, cook chicken & coriander dumplings, 2-3 minutes on each side, until pastry is golden and cooked through. Set aside.
• Wipe out the frying pan, then return 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 plate.

TIP: Ensure filling is piping hot before serving.

• Wipe out frying pan and return to medium heat with a drizzle of olive oil.
• Cook garlic and ginger paste until fragrant, 1 minute.
• Add peanut butter, the water (for the sauce) and brown sugar, whisking, until smooth, 1-2 minutes.
• Remove from heat and stir through soy sauce mix, sesame dressing and a good squeeze of lime juice.

TIP: If the sauce is too thick, add another splash of water and stir through.

• While dumplings are cooking, add Asian greens, green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave veggies on high until just tender, 2-3 minutes.