Prawn & Chive Wontons & Katsu Curry Sauce

Name: Prawn & Chive Wontons & Katsu Curry Sauce with Corn Rice & Coriander
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 tin Sweetcorn; 1 sachet Coriander; 1 packet Jasmine rice; 1 packet Green beans; 1 packet Prawn & Chive Wontons; 1 packet Garlic Paste; 1 packet Katsu Paste; 1 Carrot; 1 packet Coconut Milk

with Corn Rice & Coriander

Get up to $175 off

Allergens:

Sesame

•Molluscs

•Eggs

•Wheat

•Gluten

•Crustaceans

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

1 sachet

Coriander

1 packet

Jasmine rice

1 packet

Green beans

1 packet

Prawn & Chive Wontons

(Contains: Sesame, Molluscs, Eggs, Wheat, Gluten, Crustaceans; May be present: Soy. )

1 packet

Garlic Paste

1 packet

Katsu Paste

(May be present: Soy, Sesame, Fish, Wheat, Gluten, Eggs, Milk, Almond. )

Carrot

1 packet

Coconut Milk

Nutrition Values

Calories473 kcal

Energy (kJ)1980 kJ

Fat25.4 g

of which saturates15.7 g

Carbohydrate70.8 g

of which sugars11.7 g

Dietary Fibre6 g

Protein17 g

Sodium1130 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Drain sweetcorn. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook corn and half the garlic paste (see ingredients) until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt and bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, thinly slice carrot into half-moons. • Trim and halve green beans.

• When the rice has 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot and green beans, stirring, until tender, 4-5 minutes. • Add remaining garlic paste and cook until fragrant, 1 minute. • Transfer to a bowl. Season with salt and pepper and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. 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. • Transfer to a plate and cover to keep warm.

TIP: Watch out! The water may spatter!

• Return frying pan to medium-high heat with a drizzle of olive oil. • Stir in katsu paste, coconut milk and the brown sugar until slightly thickened, 2-3 minutes. Remove pan from heat.

TIP: Add a splash of water if the curry sauce mixture looks too thick.

• Divide corn rice between bowls. Top with veggies and prawn & chive wontons. • Spoon over katsu curry sauce. • Tear over coriander to serve. Enjoy!