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PRAWN, GINGER AND LEMONGRASS GYOZA

PRAWN, GINGER AND LEMONGRASS GYOZA

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.

Prep: 20-25 minutes
Cook Time: 20 minutes
Serves: 18 gyoza

Method

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.

Ingredients

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

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