Crispy Fried Prawn Gyoza with Chilli Dipping Sauce

Chilli Dipping Sauce

Combine all the ingredients in a small pot over medium heat. Cook the mixture for roughly 5 minutes until slightly sticky. Remove from the heat and allow to cool before serving.

Prawn Gyoza Filling

Combine all the ingredients in a food processor, and process using the pulse function to achieve a mince-like texture.

To Fold

Place the gyoza wrapper in the palm of your hand, and add a teaspoon full of the prawn mixture to the centre. Using your finger, wet the edge of the pastry all around. Gently fold the pastry in half moon shape but do not seal the pastry edges yet. Using your index finger and thumb and starting on the right side, pinch together small pleats along the edge of the pastry, sealing it as you go, stop in the middle and continue from the left side. Repeat until all of the gyoza are folded.

To Fry

Heat a large pot or pan that can be covered, over medium heat. Add a splash of cooking oil and place the gyozas in the pan (as many as will fit comfortably); fry until the bottoms are golden. Then, add about 65 ml of water to the pan and immediately cover the pot allowing the gyozas to steam for roughly 3-4 minutes. Once the water has evaporated, remove the lid and re-fry the gyozas to get a crispy base.

To Serve

Plate the gyoza and then generously drizzle with the chilli sauce, reserving any extra to be served on the side for dipping. Garnish the gyoza with toasted sesame seeds, spring onion and fresh coriander before serving.