Prawn Gyoza with Soy and Garlic Dipping Sauce

Prawn Gyoza with Soy and Garlic Dipping Sauce by Brendon D'Souza

After a very long break over Easter I am back and ready to write! A couple of weeks ago on my Facebook page I posted that I was busy making a batch of Prawn Japanese steamed dumplings made with wontons. I kept myself busy for the large part of a Saturday afternoon but it was well worth-it. Here’s the recipe below.

There was a new Asian multiplex that opened in my hometown recently. After always saying I would check it out I finally visited the store and was impressed by the range of oriental products available. The grocery store was set up in a warehouse with grey concrete walls and flooring and blue-tinged halogen lamps that dangled from the glass ceiling. It was filled with row after row of dried noodles, bottled sauces and condiments. Everything from Japanese Mirin to Indonesian Kecap Manis to Malaysian Kaya Jam. Refrigerator units ran the length of the far wall and they were stocked with mushrooms, wonton wrappers, fresh noodles, ice creams and frozen meals. I’d never really tried making wontons before but I was eager to give it a go. The ingredients for this recipe can no doubt be picked up from a good supermarket but I challenge you to go exploring at your local Asian grocer. The products will surprise you. Make sure you buy products that are made in Australia and, where possible, organic. This helps to support your fellow Australians and is also good for the environment.

Makes 16 wontons

Ingredients:

1/4 cup dark soy sauce (such as Kecap Manis)

2 garlic cloves, minced

2 tbspns of fresh garlic chives, chopped

16 prawns, peeled and devained (see note)

32 fresh wonton wrappers

You will need:

2 small bowls

Medium bowl

Clean chopping board

Medium saucepan

Slotted spoon

Plate

Method:

Make the dipping sauce: combine the soy sauce, garlic and chives in the small bowl.

Place the prawns in the medium bowl. Add 2 tspns of the dipping sauce and allow the prawns to marinate for 10 minutes. Cover the sauce bowl and place in the fridge till ready to serve.

Fill the second small bowl with cold water. Lay 16 wonton wrappers flat on the chopping board. Pick up a prawn allowing the marinade to drain back into the mixing bowl. Place the prawn onto one of the wonton sheets. Dip a finger into the water and trace around the border of the wonton wrapper. Place a fresh wonton sheet over the prawn and press down around the border to enclose the prawn within the pastry. The water helps the wrapper to stick. Repeat this process till at the wontons are complete.

Place the saucepan over a high heat. Add boiling water and allow it to bubble. In small batches add the wontons and allow to cook for 1-2 minutes. Remove using a slotted spoon and allow to drain. Place on the plate and cover with a clean tea towel so they stay warm.

Serve with the dipping sauce.

I’d love to see the photos of your creations. You can send them to me on this blog or post them to my Facebook page http://www.facebook.com/pages/Brendon-The-Smiling-Chef/139406166229322

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