Prep
5 mins
Cooking
15 mins
Serves 4
Classic Crispy
Serves: 4
1 Tbsp Vegetable Oil
500g Frozen Prawn Gyoza
2 Packs Florette Crispy
4 Baby Cucumbers Or 1 Cucumber, Peeled Into Ribbons
1 Bunch Radishes, Thinly Sliced
2 Green Shallots, Shredded
Heat the oil in a large non-stick frying pan over high heat. Carefully arrange the gyoza in a single layer, flat-side down, in the pan. Cook for 4 minutes or until the bases are golden. Reduce heat to medium then add 60ml (1/4 cup) water. Cook, covered, for 5 minutes or until just tender.
Remove lid. Increase heat to high and cook for 4-5 minutes or until the water is evaporated and gyoza bases are crispy.
Meanwhile, arrange the Crispy salad, cucumber and radish on a large serving platter.
Top the salad with the gyoza and shallot. Drizzle over the dressing and serve.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!