Prawn & Chive Wontons & Katsu Curry Sauce
with Corn Rice & Coriander
- Sesame
- Molluscs
- Eggs
- Wheat
- Gluten
- Crustaceans
- Soy
- May contain traces of allergens
- Eggs
- Gluten
- Milk
- Fish
- Cashew
- Almond
- Sesame
- Wheat
Ingredients
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, Soy, May contain traces of allergens)
1 packet
Garlic Paste
1 packet
Katsu Paste
(Contains: Soy, May contain traces of allergens, Eggs, Gluten, Milk, Fish, Cashew, Almond, Sesame, Wheat)
1
Carrot
1 packet
Coconut Milk
Nutrition
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!
