Prawn Wontons, Tofu & Soy Garlic Veggies
with Butter Rice & Soy-Chilli Oil
These prawn and chive wontons are a fan favourite, and we want to add them to all our recipes! This time we’ve paired them with simple buttery rice with garlic veggies. We’ve also got a sweet and savoury soy chilli oil for you to drizzle over - you won’t need much, it really packs a punch!
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
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Green beans
1
Carrot
1 packet
baby leaves
1 packet
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Prawn & Chive Wontons
1 pinch
chilli flakes
1 sachet
Crispy Shallots
1 packet
Plain Tofu
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
¼ cup
water (for the dumplings)
1 tbs
honey
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 jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • 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, trim green beans. • Thinly slice carrot into sticks. • Cut plain tofu (see ingredients) into 2cm chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans and carrot, until tender, 4-5 minutes. • Add remaining garlic and cook, until fragrant, 1 minute. • Remove pan from heat, add baby spinach leaves and half the soy sauce mix and toss to combine. Transfer to a bowl and cover to keep warm.
• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook prawn & chive 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. Transfer to a plate.
• In a medium heatproof bowl, combine a pinch of chilli flakes (if using), remaining soy sauce mix, the honey and a pinch of salt and pepper. • Wipe out and return frying pan to a high heat with a drizzle of olive oil (2 tbs for 2 people / 1/4 cup for 4 people), cook until just smoking, 30 seconds, then carefully pour the oil over the soy-chilli mixture.
• Divide butter rice between bowls. • Top with soy garlic veggies, tofu and prawn wontons. • Drizzle soy-chilli oil over the wontons to serve. Garnish with crispy shallots. Enjoy!