Prawn Wonton Poke Bowl

Name: Prawn Wonton Poke Bowl with Cucumber Slaw & Sriracha Mayo
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Crispy Shallots; 1 packet Jasmine rice; 1 packet Plant-Based Mayo; 1 packet Japanese Dressing; 1 Cucumber; 1 packet Prawn & Chive Wontons; 1 packet Sriracha; 1 packet Shredded Cabbage Mix; 1 Spring Onion; 2 Radish; 1 drizzle olive oil; 20 g plant-based butter; 1.25 cup water; 1 tsp sesame oil

with Cucumber Slaw & Sriracha Mayo

Get up to $175 off

Close your eyes because we have a surprise for you. We’ll give you a hint, they’re beloved little pockets of deliciousness and you can never have just one, we tried and it’s not possible. You know what they are, wontons!

Allergens:

Wheat

•Gluten

•Sesame

•Soy

•Molluscs

•Eggs

•Crustaceans

•Milk

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 packet

Jasmine rice

1 packet

Plant-Based Mayo

1 packet

Japanese Dressing

Cucumber

1 packet

Prawn & Chive Wontons

1 packet

Sriracha

1 packet

Shredded Cabbage Mix

Spring Onion

Radish

Not included in your delivery

1 drizzle

olive oil

20 g

plant-based butter

1.25 cup

water

1 tsp

sesame oil

Nutrition Values

Calories674 kcal

Energy (kJ)2820 kJ

Fat37.1 g

of which saturates6 g

Carbohydrate67.3 g

of which sugars10.5 g

Dietary Fibre3.1 g

Protein16.5 g

Sodium957 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

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to 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 all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice cucumber into rounds.

• When the rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. 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.

• Meanwhile, combine shredded cabbage mix, cucumber, plant-based mayo, sriracha and the sesame oil in a large bowl. • Toss to combine and season to taste. • Divide garlic rice between bowls. Top with prawn and chive wontons and cucumber slaw. • Garnish with crispy shallots. Drizzle over Japanese dressing to serve. Enjoy!