We used frozen gyoza wrappers, available from Asian supermarkets.
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Yields:
25 serving(s)
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Cal/Serv:
32
Ingredients
For the Gyoza
200g
raw peeled tiger prawns
3
spring onions
1
garlic clove
3cm piece fresh root ginger, peeled
1/2tsp.
sesame oil
1/2Tbsp.
oyster sauce
1tsp.
soy sauce
25
gyoza wrappers, defrosted
1Tbsp.
vegetable oil
Lime wedges, to serve
For the Dipping Sauce
1Tbsp.
chilli oil
2Tbsp.
soy sauce
1/2tsp.
sesame oil
Finely grated zest and juice 1/2 lime
1tsp.
sesame seeds
Directions
Step 1Mix all the dipping sauce ingredients in a small bowl and set aside.
Step 2Finely chop prawns and spring onions to make a coarse paste; transfer to a bowl. Grate over garlic and ginger and mix in sesame oil, oyster and soy sauces.
Step 3Working one at a time (keeping other wrappers covered), put 1tsp prawn mixture into the centre of a gyoza wrapper and lightly dampen the edges with cold water. Fold edges together to form a semicircular parcel; press to seal. Cover. Continue until all the prawn mixture has been used up.
Step 4Heat half the oil in a large frying pan until hot. Add half the gyozas (seam-side up), squashing them down slightly so they stand. Fry for 3-4min, until they form a crisp, golden base. Add 50ml water, cover with a tight-fitting lid and continue cooking for 4-5min until fully cooked through and any water has evaporated. Keep warm and repeat with remaining gyozas.
Step 5Serve with the dipping sauce and lime wedges.
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