Veggie Gyozas, Prawns & Sesame Carrot Ribbon Salad
with Rice & Sriracha Drizzle
Our favourite veggie-filled parcels sear up in the pan until crispy and are served up on a bed of fragrant rice and a tasty carrot ribbon and radish salad tossed in sesame dressing. Serve with a soy dipping sauce and drizzle with sriracha for a little spicy kick.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Cos Lettuce
1 sachet
Coriander
1 packet
Jasmine rice
1 packet
Sesame Dressing
(Contains: Soy, Eggs, Wheat, Gluten, Sesame; May be present: Cashew, Fish, Milk, Almond)
1 packet
Sriracha
(May be present: Fish, Milk, Almond, Sesame, Eggs, Soy, Wheat, Gluten)
1
Carrot
2
Garlic
1 packet
Vegetable Gyozas
(Contains: Wheat, Gluten, Sesame; )
1 packet
Soy Sauce Mix
(Contains: Soy, Wheat, Gluten; )
2
Radish
200 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop coriander and cos lettuce (see ingredients). • Using a vegetable peeler, peel carrot into ribbons. Thinly slice radish.
• In a small bowl, combine soy sauce mix, the sesame oil and a good pinch of brown sugar. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes.
• In a large bowl, combine cos, carrot, radish, coriander and sesame dressing. Season and toss to coat.
• Divide rice and sesame salad between bowls. • Top with veggie dumplings and prawns. Drizzle over sriracha. Serve with soy dipping sauce. Enjoy!
