Prawn Wontons & Nutty Veggie Stir-Fry
with Spring Onion Ginger Rice & Soy Dipping Sauce- Milk
- Soy
- Sesame
- Molluscs
- Peanuts
- Gluten
- May contain traces of allergens
- Eggs
- Milk
- Gluten
- Fish
- Sesame
- Sulphites
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Walnut
- Traces of Pine Nut
- Wheat
- Soy
- Traces of Pistachio
Who doesn’t love a dumpling? Delicate, steamy parcels with fragrant, savoury interiors that are too easy to eat. These ones are filled with prawn and chive, accompanied by oyster veggies and a soy dipping sauce. Better grab your chopsticks before they’re all gone!
Ingredients
1 packet
ginger paste
1 packet
jasmine rice
1 sachet
vegetable stock powder
1 sprig
spring onion
1
cucumber
1 packet
ponzu sauce
(Contains: Soy; May be present: Eggs, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut)
1 packet
Asian Stir-Fry Mix
1 packet
oyster sauce
(Contains: Molluscs; )
pinch
chilli flakes
1 packet
Prawn & Chive Wontons
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut, Wheat, Soy, Pistachio)
1 packet
soy sauce mix
(Contains: Soy, Gluten; May be present: Eggs, Milk, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut, Pistachio)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water (for the rice)
drizzle
sesame oil
(Contains: Sesame; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook ginger paste 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 and vegetable stock powder, 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, thinly slice spring onion. • Thinly slice cucumber into rounds. • In a small bowl, combine cucumber and ponzu sauce. Set aside.
• Heat a large frying pan over medium-high heat with a drizzle of sesame oil. • Cook Asian stir-fry mix, tossing, until tender, 4-5 minutes.
• Remove pan from heat, then add oyster sauce and chilli flakes (if using) and stir to combine. • Transfer to a bowl and cover to keep warm.
• Wipe out frying pan and return to medium heat with a drizzle of olive oil. When oil is hot, cook prawn & chive wontons until starting to brown, 1-2 minutes. • Add the water (for the wontons) (watch out, it may spatter!), then cover with a lid (or foil). • Cook until the water has evaporated and wontons are tender and heated through, 4-5 minutes.
TIP: Cook in batches if your pan is getting crowded.
• To rice, add spring onions and stir to combine. • Sprinkle crushed peanuts over oyster veggies. • Bring everything to the table to serve. Help yourself to the prawn and chive wontons, spring onion ginger rice, nutty veggie stir-fry and ponzu cucumber. • Serve with soy sauce mix for dipping. Enjoy!
