Deep fried seafood gyoza

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10 large-sized gyoza wrappers
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

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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