Hoisin Prawns, Chicken Gyozas and Five Spice Fries
with Sambal Pear Slaw
Pronounced gee-oh-zuh, our Hoisin Prawns, Chicken Gyozas and Five Spice Fries take inspiration from Chinese flavours. Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Chinese Five Spice
1 unit(s)
Pear
1 unit(s)
Lime
64 grams
Mayonnaise
(Contains Egg, Mustard)
15 grams
Sambal Paste
120 grams
Coleslaw Mix
1 pack(s)
Chicken Gyoza
(Contains Soya, Sulphites, Cereals containing gluten, Sesame May contain Peanut, Cereals containing gluten, Crustaceans, Egg, Fish, Milk, Molluscs)
60 grams
Hoisin Sauce
(Contains Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray and sprinkle over the Chinese Five Spice. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.
Halve the lime.
In a medium bowl, combine the mayonnaise, sambal (add less if you'd prefer things milder) and half the lime juice. Mix to combine and season with salt and pepper.
Add the pear and coleslaw mix to the bowl and stir until evenly coated. Set aside.
When the chips have 10 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins.
Reduce the heat to medium-low, add 1 tbsp water to the pan and immediately cover with a lid or some foil.
Cook until the gyozas are piping hot, 3-4 mins.
Meanwhile, drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the prawns. Season and stir-fry for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
While the everything's cooking, pop a small saucepan on medium heat.
Stir in the hoisin and water for the sauce (see pantry for amount). Simmer until the sauce is piping hot, 2-3 mins.
Remove from the heat and stir in the remaining lime juice. Taste and season with salt and pepper if needed.
Add another splash of water if it's a little too thick.
Share the gyozas and prawns between your plates and spoon over the hoisin sauce.
Sprinkle over the sesame seeds.
Serve with the fries and slaw on the side.
Enjoy!
