Prawn Gyoza
Prawn Gyoza by Mattia Ricci, Executive Chef at Sexy Fish
Prawn Gyoza by Mattia Ricci, Executive Chef at Sexy Fish.
Ingredients
Serves 4
Gyoza Filling
- 45ml fish sauce
- 60g garlic
- 60g ginger
- 1.5kg pink prawns
- 180ml chilli garlic sauce
- 150g banana shallots
- 300g tofu
- 15g fresh coriander
- 300g white fish trimmings
- 180g Kewpie mayonnaise
Kimchi Mayonnaise
- 15ml lemon juice
- 30g kimchi sauce
- 100ml Kewpie mayonnaise
Assembly
- 5 gyoza skin
- 15ml rapeseed oil
- 100g prawn gyoza mix
- 30g kimchi mayonnaise
Method
- Chop the ingredients for the gyoza filling and mix together.
- Spoon 15g of the mix on each gyoza wrap before folding.
- Sear and steam the dumplings.
- To make the kimchi mayonnaise, whisk all ingredients together.
- Serve.
