Fried gyoza

Preparation

1. Purée 100 g of the prawns with the mayonnaise in a mixer. Cut the rest of the prawns (150 g) into small pieces and season with a few drops of soy sauce and sesame oil.
2. Trim, wash and chop the spring onions. Wash the shiitake mushrooms (if necessary), then trim and chop coarsely. Chop the water chestnuts and mix with the corn flour.
3. Put all the ingredients for the filling in a bowl and mix well.
4. Place approx. 15 g of filling at the centre of each gyoza skin. Using your fingertip, wet half of the edge of each gyoza skin with a little water. Fold the skin over so that the filling is covered, then firmly press the edges together to create a pleated effect.
5. In a frying pan, heat the oil to 160-170°C. Fry the gyoza until they are crunchy and golden brown, then serve with the dipping sauces. The gyoza can be served on a bed of lettuce leaves, with halved cherry tomatoes and physalis.

Dipping sauces:

Version 1: 1 tsp. Kikkoman Naturally Brewed Soy Sauce, 60 g mayonnaise, 2 tbsp. tomato ketchup, a few drops of Tabasco sauce

Version 2: 3 tbsp. Kikkoman Naturally Brewed Soy Sauce, 1 ½ tsp. mustard

Version 3: Kikkoman Ponzu Orange