NZ Prawn Dumplings & Red Curry Sauce

• Meanwhile, chop broccoli (including stalk!) into small florets. • Roughly chop Asian greens. Thinly slice spring onion. • Zest lime to get a pinch and slice into wedges.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawn wontons until starting to brown, 1-2 minutes. • Add the water (for the gyoza) (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. Transfer to a plate and cover to keep warm.

• While the gyozas are cooking, add broccoli, Asian greens and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl with a drizzle of sesame oil. Season to taste and cover to keep warm.

• When the gyozas are done, wipe out frying pan and return to medium heat with a drizzle of olive oil. • SPICY! This is a mild paste, but use less if you're sensitive to heat! Add Mild Thai red curry paste and cook, until fragrant, 1 minute. • Stir in coconut milk, the soy sauce, brown sugar and the water (for the sauce), and simmer until slightly reduced, 2-3 minutes. • Remove pan from heat and add a generous squeeze of lime juice. Season to taste.