Prawn & scallop gyoza

Few wines match as elegantly with Asian-influenced cuisine and spices as the Kayra Narince. The savoury, peppery elements of the wine tie in beautifully with the soy and seafood elements of this dish.

Ingredients

Serves 2

• 150g raw king prawns
• 150g raw scallops
• 1 stalk lemongrass, fibrous outer layers removed
• 1/2 red chilli (seeds removed)
• A small bunch of coriander
• 1 tbsp sweet soy sauce
• 1 tbsp oyster sauce
• 12 dumpling wrappers (available frozen from Asian supermarkets)
• 2 tbsp sesame oil
• 1 1/2 tbsp light soy sauce
• 1/2 tbsp rice wine vinegar
• 1 tsp mirin
• A pinch of caster sugar
• A few drops of chilli oil

Method

1. In a small bowl or ramekin, stir together the light soy, rice wine vinegar, mirin and sugar. Add chilli oil to taste and set aside.
2. Chop the prawns to a mince-like consistency and slice the scallops into small chunks. Dice the lemongrass, chilli and coriander as finely as you can, and place in a large bowl with the shellfish.
3. Add the sweet soy and oyster sauces to the shellfish mixture, and mix with your hands until well-combined.
4. Flour your worktop and lay out the dumpling wrappers. Place 2 tbsp of the filling in the centre of each wrapper.
5. Run a dampened finger around the circumference of a wrapper, then carefully bring together the edges of the dough so that you form a semi-circular dumpling. Crimp the edges together, making sure that you don’t leave any holes or gaps. If you like, you can add a few decorative pleats to the crimped edge. Repeat for each dumpling.
6. Heat the sesame oil in a large, deep frying pan over a medium-high heat. Leaving a little space between each dumping, fry the gyoza for around three minutes.
7. Add a splash of boiling water to the pan, cover and let the gyoza steam for another three minutes. Remove your lid, and cook uncovered for a final minute. Serve with the dipping sauce.