This is an exciting and crunchy starter that is suitable to serve where the main course is either meat or fish. This can also be made gluten-free with "gluten free gyoza dumpling wrappers".
Start by chopping the ingredients for the mango salsa, mix everything in a bowl and squeeze over lime. Put in ready-cooked Argentinian wild prawns, and season with salt and pepper.
Also prepare Tom Yum mayo by mixing mayonnaise and Tom Yum paste.
2
Heat neutral oil on medium to medium high heat in a small saucepan to approx. 180 degrees. And carefully place each gyoza skin into the hot oil, and fry until golden brown and crispy. Allow excess oil to drain on paper towels.
3
Top crispy gyoza skin with mango salsa and wild prawns, tom yum mayo and roe or caviar.
