Читать книгу Summer Kitchen - Bernhard Long - Страница 104

Ingredients for 36-38 pieces

250 grams of peeled raw shrimp (fresh or frozen)

36-38 round frozen gyoza dough sheets (Asialaden)

250 grams Mayonnaise

150 grams of whole milk yogurt

2-3 teaspoons wasabi paste (Asian horseradish in the tube)

50 grams mung bean sprouts

3 spring onions

1 carrot (so to the. 150 grams)

1 piece (so the. 20 grams) ginger

1 clove of garlic

2 tablespoons sesame

1 egg (size M)

2 tablespoons soy sauce

4 teaspoon sake (Japanese rice wine; substitute dry sherry)

2-4 tablespoons of oil

Soy sauce for dipping (as desired)

The preparation sequence

eventually thaw shrimp. Thaw Teigpaket and careful 35-38 sheets of dough from Teigstapel detached (residual refreeze). For the dip mayonnaise, yogurt and wasabi (Warning - very hot!) Until smooth.

For the filling, read seedlings, leave under water and dry washing well. Seedlings chop small. Clean or peel, dice underwater washing and very fine vegetables. Ginger, peel and finely grate. Peel garlic and chop finely. Shrimp underwater washing and very finely shred. All mix with sesame seeds in a bowl. Egg, soy sauce and sake whisk, add to the shrimp mixture and mix well.

The edges of the Gyoza dough sheets thin brush with water. On the Stack dough circles ever so to. Add 1 teaspoon shrimp filling, then fold up so that half moons occur. The edges together and press down firmly.

Oil portions in a large nonstick skillet heat with lid. Gyozas (in multiple passes) next to each other put to one side and fry until golden brown on the bottom and crispy. Then 120-125 milliliters of water pour - they should just be up to half in the water. Place lid on the frying pan and the Gyozas dampen 4-5 minutes until all the water has evaporated.

Gyozas cause and bring to the table. to wreak wasabi mayonnaise and soy sauce on the plate and bring to the table.