Prawns, Wontons & Asian Veggie Stir-Fry
with Garlic Rice & Sweet Chilli Sriracha Sauce
We love a wonton - delicate little bundles of savoury goodness that are a joy to eat! Let’s serve them up with fluffy rice and Asian veggies stir-fried with ginger, garlic and soy. Drizzle over a sweet and spicy sauce for extra flavour!
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
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
3 clove
garlic
1 packet
jasmine rice
1
carrot
2 sprig
spring onion
1 bunch
Asian Greens
1 packet
sriracha
(May be present: Soy)
1 packet
sweet chilli sauce
1 sachet
sesame seeds
(Contains: Sesame; )
1 packet
ginger paste
2 packet
soy sauce mix
(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Prawn & Chive Wontons
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water (for the rice)
1 tsp
soy sauce
(Contains: Gluten, Soy; )
1 tsp
sesame oil
(Contains: Sesame; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, slice spring onion into 4cm lengths. • In a small bowl, combine sriracha, sweet chilli sauce and the soy sauce. Set aside.
• Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. • Transfer to a bowl and set aside.
• Return frying pan to high heat, with a drizzle of olive oil. Cook spring onion and carrot until tender, 2-3 minutes. • Reduce heat to medium, then add remaining garlic and ginger paste, and cook until fragrant, 1 minute. • Add soy sauce mix and sesame oil, and toss to combine. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Wipe out frying pan and return to medium heat, with a drizzle of olive oil. When oil is hot, cook prawn wontons until starting to brown, 1-2 minutes. • Add the water (for the dumplings) (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.
• Divide garlic rice between bowls. Top with Asian veggie stir-fry, prawn and wontons. • Drizzle sweet chilli sriracha sauce over wontons. Garnish with toasted sesame seeds to serve. Enjoy!
