NZ Prawn Wontons & Sesame Fries
with Sweet Chilli Lime Slaw & Ponzu Dip
- Sesame
- Molluscs
- Eggs
- Wheat
- Gluten
- Crustaceans
- Soy
- Soy
- May contain traces of allergens
- Almond
- Eggs
- Fish
- Milk
- Sesame
- Sulphites
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Crispy Shallots
1 packet
Sweet Chilli Sauce
1
Cucumber
1 packet
Prawn & Chive Wontons
(Contains: Sesame, Molluscs, Eggs, Wheat, Gluten, Crustaceans; May be present: Soy)
1 packet
Slaw Mix
1 packet
Ponzu Sauce
(Contains: Wheat, Gluten, Soy; May be present: Almond, Eggs, Fish, Milk, Sesame, Sulphites)
1
Lime
2 packet
Potato
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
Nutrition Values
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
- Place on a lined oven tray with mixed sesame seeds. Drizzle with olive oil, season with salt and toss to coat.
- Bake fries until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
- Meanwhile, thinly slice cucumber into half-moons. Slice lime 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 (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.
- Meanwhile, in a medium bowl, combine Asian slaw mix, sweet chilli sauce, a good squeeze of lime juice and a drizzle of olive oil. Season to taste.
- Divide sesame fries, prawn wontons and sweet chilli lime slaw between plates.
- Serve ponzu sauce with dumplings.
- Serve fries with mayonnaise and any remaining lime wedges. Garnish with crispy shallots. Enjoy!
