Prawn Gyoza

We are eating more fish in our diet than meat these days and Alice Bradley has kindly sent me these following two recipes: Prawn Gyoza and Sake Poached Halibut. Simple to make and very good. 5 ounces of chopped, shelled deveined prawns (may be chopped in a food processor, but not too finely) 2 tablespoons chopped green onions 1-1/2 teaspoon grated ginger 2 tablespoons sherry 2 teaspoons soy sauce 1/2 teaspoon sugar 1/4 teaspoon sesame oil 16 gyoza wrappers Combine the ingredients for the filling and chill for 15 minutes to combine flavours. Divide the filling among the 16 wrappers. Moisten the edge and fold as for gyozas. Heat 2 tablespoons vegetable oil in nonstick skillet until hot. Arrange the gyozas in the pan and cook over medium heat until nicely browned. Add 3 tablespoons water to the pan, cover and lower heat and let simmer for about 3-5 minutes until done. Serve with dipping sauce made of: 2 tablespoons light soy sauce 2 Tablespoons rice vinegar 2 tablespoons chopped green onions 1/4 – 1/2 teaspoon shichimi powder or 1/4 teaspoon chilli powder

Leave a Reply