Ginger and prawn gyozas recipe
Roll out some white bread as thinly as possible and you have a great alternative to shop-bought gyoza wrappers. Once fried, these are particularly light and crisp and, in my opinion, possibly even nicer than the real deal. .. although I’m sure that will outrage some people! This recipe makes quite a bit of filling, but it freezes well if you have too much.
Ingredients
- 150 g minced chicken
- 300 g raw prawns, chopped
- 1 tsp finely chopped fresh root ginger
- 1 garlic clove, crushed
- 2 tsp sesame oil
- 2 tsp light soy sauce
- 2 tsp dry sherry
- 18 slices of white bread, crusts removed
- 1 egg, beaten
- 1 pinch salt and pepper
- 1 cup vegetable oil, for frying
- 1 cup soy sauce, chopped red chilli and fresh coriander, to serve
Details
- Cuisine: Japanese
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 35 mins
- Cooking Time: 10 mins
- Serves: 15
Step-by-step
- In a large bowl, mix the chicken, prawns, ginger, garlic, sesame oil, soy sauce and sherry. Fry a spoonful of the mix in a large frying pan and taste it to check the seasoning, then add salt and pepper accordingly to the uncooked mixture.
- Using a rolling pin, roll out the slices of bread until thin. Cut each slice into a circle by cutting off the corners, or using a very large cookie cutter. Spoon a dollop of the mix into the centre of the bread. Dab beaten egg onto the edges of the bread with your fingers, then fold together to make a parcel.
- Heat a couple of inches of oil in a sturdy saucepan to around 180°C. Test the heat either with a cooking thermometer or by chucking in a small piece of bread – it should brown quite gently, rather than instantly. Deep-fry the gyozas for about 3 minutes, until golden brown. Drain on kitchen paper, sprinkle with salt and serve with soy sauce mixed with a little chopped red chilli.
Recipe taken from Matt Tebbutt's Guilty Pleasures (Quercus.£18.99.2013)
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