Dumpling Salad with Prawns
with edamame and gochujang- Cereals containing gluten
- Soya
- Wheat
- Peanut
- Sesame
- Crustaceans
- Fish
- Molluscs
- Peanut
- Sesame
- Celery
- Crustaceans
- Egg
- May contain traces of allergens
- Nuts
- Cereals containing gluten
Crispy gyoza are the shining star of this hearty salad. After crisping up the gyoza, you’ll toss them with crunchy cucumber and carrots along with sweet Asian sauce. Garnish with peanuts for a flavourful, satisfying, and super speedy meal.
Ingredients
2 unit(s)
Cucumber
10 unit(s)
Vegetable Gyoza
(Contains: Fish, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg, May contain traces of allergens, Cereals containing gluten, Soya, Wheat)
2 sachet(s)
Gochujang Paste
(Contains: Soya)
20 grams
Peanuts
(Contains: Nuts, Sesame, Cereals containing gluten, May contain traces of allergens, 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: Cereals containing gluten, Peanut, Nuts, May contain traces of allergens, Sesame)
5 grams
Coriander
1 sachet(s)
Sweet Asian Sauce
(Contains: Crustaceans, May contain traces of allergens, Soya, Wheat)
150 grams
Prawns
(Contains: Crustaceans)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
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 gyozas and fry until golden on all sides, 4-6 mins.
- Add a splash of water, cover and cook for another 2-3 mins. Turn the gyozas carefully to avoid tearing.
NOTE: Adding prawns? Add to the pan along with the gyoza, season with salt and pepper then follow the recipe as written.
- 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.
- Scatter over the peanuts, sesame seeds and remaining coriander.
