Prawn gyoza with yuzu dipping sauce Recipe

Minced prawns and chilli paste wrapped in a rice paper and served with a yuzu dipping sauce.

  • Preparation
  • Cooking time
  • Rest time
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(18 votes) 1.9/5

Les ingrédients

Pour people
  • For the filling
  • Raw prawn(s) : 18 whole
  • Chilli paste : 20 g
  • Sheet(s) of gyoza paste : 18 whole
  • Sunflower oil : 2 Tbsp
  • Fresh coriander : 0.25 bunch
  • Sesame oil : 10 ml
  • Yuzu juice : 30 ml
  • Mirin : 30 ml
  • Soy sauce : 2 Tbsp
  • Rice wine vinegar : 30 ml
  • Dried Kombu : 25 g
  • Lime juice : 10 ml



    Mince the prawns together with the chilli paste, coriander and sesame oil and refrigerate for 15 minutes.

    Place a small amount into the middle of the wrapper, brush the outside with water and fold together to seal, crimp the edges as you close the wrap and squeeze to finish. Place in the fridge until needed.

    To cook the gyoza, heat a frying pan on a medium heat with a little vegetable oil. Cook the gyozas on each side for a minute or 2 until they are golden brown. Add a couple of tablespoons of water to the pan, cover with a lid and steam them for a further 2 minutes.


    Bring the rice wine vinegar, mirin, soy and kombu to the boil in a small saucepan. Simmer gently for 10 minutes and remove the kombu, stir in the yuzu and lime juice and allow to cool before serving.

Chef's tip

«Sambal oeleck is a chilli paste, make your own by pounding chilli's, ginger, lime juice and garlic in a pestle and mortar.»

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