Prawn and 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.

Prawn and Scallop Gyoza Recipe

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
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The 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.
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