Delos Prawns

Method

1. Deseed the chilli and finely chop. Wash, pick and finely chop the coriander. Peel and finely chop the ginger. 
2. Chop the prawns and add the ginger, coriander, chilli, garlic and salt and pepper. 
3. Mix well and transfer to a piping bag. Leave in the fridge. 
4. Open the gyoza wrappers, brush with water and fill with the prawn mix (around 12 to 15g per dumpling). Seal and place on a tray. 
5. For service, heat the oil in a thick bottomed pan and add the gyozas until lightly coloured.
6. Add a splash of water and place a tight-fitting lid until the water has evaporated. Remove the lid and refry until golden and crisp, remove from the pan and serve immediately.
7. For the coconut slaw, remove the coconut water from the nut. 
8. Put in the microwave for 90 seconds, remove and crack off the husk. Grate the coconut for the salad.
9. Wash peel and rewash the vegetables. Julienne and wash in ice water, drain and add the picked coriander. For service, dress with the sweet chilli, olive oil and correct the seasoning.
10. Peel the mangos and remove the flesh from the stone. Blend on a high speed with the vinegar and oil season well. Add the mint and blend on a high speed for 3 seconds or until the mint is chopped nicely through the dressing.