with edamame and gochujang
A recipe conveniently customised just to your liking.
Allergens
Tags
Cucumber
2 unit(s)
Vegetable Gyoza
10 unit(s)
Gochujang Paste
2 sachet(s)
Peanuts
20 grams
Frozen Edamame Beans
80 grams
Cherry Tomatoes
125 grams
Lime
1 unit(s)
Carrot
1 unit(s)
Sesame Seeds
10 grams
Coriander
5 grams
Sweet Asian Sauce
1 sachet(s)
Prawns
160 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Place a pan over 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 the bottom (do not shift to avoid tearing), 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.
- 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.
2396
kJ
Energy (kJ)
573
kcal
Energy (kcal)
25.2
g
Fat
4.1
g
of which saturates
56.9
g
Carbohydrate
24
g
of which sugars
12.7
g
Dietary Fiber
31
g
Protein
0.3
mg
Cholesterol
7.11
g
Salt
