AS far as ap­pe­tis­ers go, Ja­panese-style Gy­oza are some of the sim­plest to make. Tra­di­tion­als will pan fry them first be­fore lightly steam­ing but I pre­fer them just deep­fried till re­ally crispy. Ei­ther way they work per­fectly with a BBQ dip or even just a light soy sauce. Makes ap­prox­i­mately 30 frit­ters

In­gre­di­ents: ●● One ta­ble­spoon olive oil ●● One small onion – finely-chopped ●● Three cloves gar­lic – finely-chopped ●● One tea­spoon dried chilli flakes ●● 180g pork sausage meat ●● Few sprigs chopped co­rian­der ●● Four spring onions finely-chopped ●● Few splashes Tabasco sauce ●● 30 Gy­oza wrap­pers ●● One beaten egg for stick­ing ●● Veg­etable oil for deep fry­ing To Serve: ●● BBQ dip­ping sauce

Method: 1. Heat the olive oil in a small saucepan and sauté the onion, gar­lic and chilli to­gether for about five min­utes un­til lightlysoft­ened. 2. Re­move from the heat and leave to cool. 3. Add the sausage meat, co­rian­der, spring onions and Tabasco sauce. Add some pinches of salt and pep­per too. 4. Place a heaped tea­spoon of mix­ture onto one side of the Gy­oza wrap­per, take the beaten egg and brush around the outer edge. Fold in half then pinch to seal. Re­peat the process un­til all the mix is used. 5. Heat some veg­etable oil 180oC and deep fry the Gy­oza for three-to-four min­utes un­til golden and the fill­ing cooked. Serve with some BBQ dip­ping sauce.

Nut­ters Restau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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