Dumpling Salad with Prawns

Name: Dumpling Salad with Prawns with edamame and gochujang
Total time: 10 min
Yield: 2
Cuisine: Asian
Ingredients: 2 unit(s) Cucumber; 10 unit(s) Vegetable Gyoza; 2 sachet(s) Gochujang Paste; 20 grams Peanuts; 80 grams Edamame Beans; 125 grams Cherry Tomatoes; 1 unit(s) Lime; 1 unit(s) Carrot; 1 sachet(s) Sesame Seeds; 5 grams Coriander; 1 sachet(s) Sweet Asian Sauce; 150 grams Prawns; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with edamame and gochujang

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A recipe conveniently customised just to your liking.

Tags:

Eat Me First

•Quick Prep

•Extra spicy

•Calorie Smart

•Super Quick

Allergens:

Cereals containing gluten

•Soya

•Wheat

•Peanut

•Sesame

•Crustaceans

The quantities provided above are averages only.

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Cucumber

10 unit(s)

Vegetable Gyoza

(Contains: Cereals containing gluten, Soya, Wheat May be present: Fish, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg)

2 sachet(s)

Gochujang Paste

(Contains: Soya)

20 grams

Peanuts

(Contains: Peanut)

80 grams

Edamame Beans

(Contains: Soya)

125 grams

Cherry Tomatoes

1 unit(s)

Lime

1 unit(s)

Carrot

1 sachet(s)

Sesame Seeds

(Contains: Sesame May be present: Cereals containing gluten, Peanut, Nuts)

5 grams

Coriander

1 sachet(s)

Sweet Asian Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

150 grams

Prawns

(Contains: Crustaceans)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2425 kJ

Energy (kcal)580 kcal

Fat26 g

of which saturates3.4 g

Carbohydrate58.7 g

of which sugars23.5 g

Dietary Fiber9.8 g

Protein30.7 g

Cholesterol78.3 mg

Salt6.85 g

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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

Cooking Steps

Place a large pan over medium heat (no oil).
Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins.
Remove from the pan and set aside.

TIP: Watch them closely—they can burn easily.

Return the pan to medium-high heat with a drizzle of oil.
Once hot, add the prawns along with the gyozas, season with salt and pepper. Fry until golden on all sides, 4-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Add a splash of water, cover and cook for another 2-3 mins. Turn the gyozas carefully to avoid tearing.

Meanwhile, trim the carrot then coarsely grate (no need to peel).
Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
Halve the cherry tomatoes. Quarter the lime.
Roughly chop the coriander (stalks and all).
In a large bowl make the dressing by mixing the gochujang paste, sweet Asian sauce and juice from half the lime wedges.

Toss the carrot, edamame, cucumber, cherry tomatoes and half the coriander with the spicy dressing.
Season to taste with salt, pepper and lime juice.
Divide the tossed salad between plates and top with the pan-fried gyozas and prawns.
Scatter over the peanuts, sesame seeds and remaining coriander.