Ginger and prawn gyozas recipe

• 150 g (5.3oz) minced chicken
• 300 g (10.6oz) raw prawns, chopped
• 1 tsp finely chopped fresh root ginger
• 1 garlic clove, crushed
• 2 tsp sesame oil
• 2 tsp light soy sauce
• 2 tsp dry sherry
• 18 slices of white bread, crusts removed
• 1 egg, beaten
• 1 pinch salt and pepper
• 1 cup vegetable oil, for frying
• 1 cup soy sauce, chopped red chilli and fresh coriander, to serve

1. In a large bowl, mix the chicken, prawns, ginger, garlic, sesame oil, soy sauce and sherry.
2. Fry a spoonful of the mix in a large frying pan and taste it to check the seasoning, then add salt and pepper accordingly to the uncooked mixture.
3. Using a rolling pin, roll out the slices of bread until thin.
4. Cut each slice into a circle by cutting off the corners, or using a very large cookie cutter.
5. Spoon a dollop of the mix into the centre of the bread.
6. Dab beaten egg onto the edges of the bread with your fingers, then fold together to make a parcel.
7. Heat a couple of inches of oil in a sturdy saucepan to around 180C.
8. Test the heat either with a cooking thermometer or by chucking in a small piece of bread it should brown quite gently, rather than instantly.
9. Deep-fry the gyozas for about 3 minutes, until golden brown.
10. Drain on kitchen paper, sprinkle with salt and serve with soy sauce mixed with a little chopped red chilli.

chicken, prawns, fresh root ginger, garlic, sesame oil, soy sauce, sherry, white bread, egg, salt, vegetable oil, soy sauce

Taken from www.lovefood.com/guide/recipes/21800/ginger-and-prawn-gyozas-recipe (may not work)