Crispy Gyoza Skin with Mango Salsa, Wild Prawns and Tom Yum Mayo

Name: Crispy Gyoza Skin with Mango Salsa, Wild Prawns and Tom Yum Mayo
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 x gyoza skin; 1 x mango; 1 x red chili; 1 x red onion; 1 x lime; 1 pinch salt; 1 pinch black pepper; 4 tbsp mayonnaise; 1 tsp tum yum paste; 250 g argentine wild shrimp

av Mat med smak

Servings

Crispy Gyoza Skin with Mango Salsa, Wild Prawns and Tom Yum Mayo

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".

Ingredients

4 x gyoza skin
1 x mango
1 x red chili
1 x red onion
1 x lime
1 pinch salt
1 pinch black pepper
4 tbsp mayonnaise
1 tsp tum yum paste
250 g argentine wild shrimp

Method

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.
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.
Top crispy gyoza skin with mango salsa and wild prawns, tom yum mayo and roe or caviar.