PRAWN, GINGER AND LEMONGRASS GYOZA
Authentic and delicious in the way that gyoza are, especially when they become really crisp on the bottom and are served up with stir-fried sweet stem broccolini and a sweet chilli sauce dip.
Put the prawns into the bowl of a food processor together with the coriander and process briefly to a coarse paste.
Warm 1 tablespoon of cooking oil in a medium-sized frying pan over a moderate heat. Add the spring onions and soften for a minute.
Add the prawn paste, spring onion, ginger and shredded lemongrass; season to taste.
Let the mixture cook for 3-4 mins then remove from the heat and leave to cool.
Take one of the gyoza wrappers and place it flat on the work surface.
Place 1 heaped teaspoon of the mixture in the middle. Brush a little water around the edge of the wrapper. Draw the edges together to make a little semi-circular parcel like a
tiny pasty. Press the edges tightly together to seal pinching them as you go. Place the gyoza flat side down on a tray.
Continue with the rest of the wrappers and mixture: you should make about 18 little parcels. If you have time, refrigerate for 30 mins before cooking.
Warm 1⁄2 tablespoon oil in a heavy-based frying pan.
Lay the gyoza flat side down and leave for 7-10 mins or until the base is golden and lightly crisp.
Add in a splash of water and cover with a lid so the sides of each parcel steam but do not colour, about 4-5 mins.
Meanwhile, heat a wok or high-sided sauté pan over a high heat and add 1 tablespoon cooking oil. Stir fry the chilli and garlic for 30 seconds.
Add broccolini and 2 teaspoons water, and stir fry for 2-3 mins or until tender crisp.
Add sesame oil, soy sauce and sesame seeds; stir to coat and remove from the heat.
Serve the gyoza with the sweet chilli sauce as a dip and the stir-fried sweet stem broccolini on the side.
200 grams raw shelled prawns
10 grams coriander, leaves picked, finely chopped
21⁄2 tablespoons cooking oil
2 spring onions, finely sliced
50-gram thumb fresh ginger, peeled and finely grated
2 stalks lemongrass, finely chopped
18 gyoza wrappers
1 red chilli, deseeded, finely sliced
2 garlic cloves, peeled, finely chopped
1 pack Fresh Growers sweet stem broccoli
2 teaspoons sesame oil
1 tablespoon soy sauce
1⁄2 tablespoon toasted sesame seeds
3 tablespoons Culley’s Thai sweet chilli sauce