Shrimp Gyoza

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INGREDIENTS:

10 large-sized gyoza wrappers

Filling:

100 grams peeled shrimp

100 grams scallops

5 perilla leaves

1 tablespoon potato starch

1 tablespoon sake

1/2 tablespoon sesame oil

1 teaspoon soy sauce

1 teaspoon pure ginger juice

1 teaspoon instant chicken bouillon

1/3 teaspoon salt

Oil for frying

METHOD:

Mince the shrimp, scallops and perilla leaves together and place in a bowl.

Add in all ingredients for the filling and mix well to combine.

Fill gyoza wrappers with filling.

Deep-fry in hot oil (170 degrees C) until crispy and golden brown.

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