Читать книгу Summer Food - 600 Delicious Recipes For Hungry Party Guest - Jill Jacobsen - Страница 104

Ingredients for 36-38 pieces

250 grams of peeled raw prawns (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 of mung bean sprouts

3 spring onions

1 carrot (so to the. 150 grams)

1 piece (so to the. 20 grams) ginger

1 clove garlic

2 tablespoons sesame

1 egg (size M)

Soy sauce 2 tablespoons

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 replace (Rest 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 very finely. Shrimp underwater washing and very finely shred. Mix everything 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 by the. Give 1 teaspoon shrimp filling, then fold so that crescents emerge. The edges together and press down firmly.

Oil in portions in a large frying pan coated with lid. Gyozas (in multiple passes) next to each other put to one side and fry until golden brown on the bottom and are crisp. Then 120-125 milliliters of water pour - it should just be up to half in the water. Place the 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.