Crispy, aromatic and deliciously tasty, this is our: Deep Fried Prawn Gyoza recipe.
If you’re wondering how to make gyoza, you’re in the right place. But first, for those who don’t know…what are gyozas? It’s simple really, gyoza is the Japanese word for dumpling. And everyone loves dumplings! When we published our tasty fried rice recipe last week, we promised you an accompanying gyoza recipe. But wait! You don’t have to serve gyoza with fried rice (or any other dish). Gyozas make delicious little snacks all by themselves. Enjoy them as finger foods at a party, as an appetizer or just on their own. This gyoza recipe uses FIGO Prawn Dumplings, which taste just like the ones you get from Japanese restaurants. But made at home, they are obviously way better value, and that’s a good thing.
The most common gyoza recipe calls for pan-frying. But they are even more indulgent if deep-fried, which gives them a crispy aromatic bite. If you’re health conscious, you may want to boil or steam them. Whatever your choice, you’ll find cooking instructions on the back of the FIGO Prawn Dumplings packaging.
Our deep-fried gyozas can be served with various dipping sauces, the most popular being mayonnaise, chili sauce and tomato sauce. All are readily available from stores. Or if you are more adventurous, try our mildly hot and sour Thai dipping sauce. It only takes a few minutes to make.
One of the beautiful features of our gyozas is that they don’t need to thaw before deep-frying. Simply remove them from the packaging tray straight out from the freezer, and deep fry in hot oil (approx. 180 C) for 2 minutes for some golden, crispy, yummy treats! FIGO Gyozas also come with chicken filling and are made in a similar way.
Ingredients
| 1 packet | FIGO Prawn Dumpling (10 pieces) | |
|---|---|---|
| Cooking oil for deep frying | ||
Thai dipping sauce: | ||
| 2 tbsp | fish sauce | |
| 1 | red chili, chopped finely | |
| 3 stalks | coriander leaves, chopped | |
| 2 tbsp | lime juice | |
| 1 tbsp | fine granulated sugar (or to taste) | |
Method
- Thai dipping sauce: Mix ingredients in a bowl and stir evenly. Leave aside.
- Heat about 200ml cooking oil in a small saucepan until almost smoky (about 180C if you have a deep-frying thermometer). To check if the oil is hot enough, dip a wooden chopstick into the oil, bubbles will appear immediately around the tip of the chopstick when the oil is hot enough.
- Using a pair of wooden chopsticks or tongs, carefully put a gyoza into the hot oil and fry for 2 minutes on medium-low heat until golden brown, turning every now and then to fry evenly.
- Remove the fried gyozas from the hot oil with a pair of tongs and drain off the oil with some paper towels.
- Serve immediately with the dipping sauce.
To find out more about QL Figo Foods and where to buy them, click here
