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Shrimp Gyoza with Edamame and Dip

15 minutes

Leicht

2 persons

Quick recipe for Japanese flair and easy Asian vibes! This recipe is perfect for Japanese street food fans and lovers of light Asian cuisine. In just a few minutes you can conjure up a delicious meal from our Shrimp Gyoza and edamame. It's quick, easy and absolutely authentic.

Ingredients

  • 1 pack of HONEST CATCH Shrimp Gyoza
  • 140 g frozen edamame, peeled
  • 140 ml water
  • 2 tbsp oil
  • 6-8 tbsp soy sauce
  • 1 clove of garlic
  • 1 thumb-thick piece of ginger
  • 1 tsp sugar
  • 1 splash of rice vinegar
  • Spring onions for garnish
  • Sesame seeds to garnish the dip
honest-catch-profilbild-sk.jpg

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

  1. Preparing the dip: Finely chop the garlic clove and grate the ginger. In a small bowl, combine the soy sauce, minced garlic, grated ginger, sugar and a splash of rice vinegar. Set the dip aside.
  2. Frying the Shrimp Gyoza: Preheat a nonstick pan over medium heat and add 2 tablespoons of oil. Remove the frozen gyoza from the packaging and carefully place them in the pan. Fry the gyoza on one side for about 1 minute until lightly browned.
  3. Carefully pour 140 ml of water into the pan. Immediately cover the pan with a lid to steam the gyoza. Cook the gyoza for another 4-5 minutes until the water has evaporated and the bottom of the dumplings is crispy.
  4. Preparing the edamame: Heat the frozen edamame according to the instructions on the packet, either in boiling water or in the microwave. Drain. Remove the shrimp gyoza from the pan and arrange on a plate. Pour the prepared dip into a small bowl and place next to it. Garnish with chopped spring onions.

To make the bottom of your gyoza even crispier, you can add half a teaspoon of flour and half a teaspoon of starch to the water you add to the pan. This mixture will form a light coating on the bottom of the gyoza as they cook, giving them an extra crispy texture. To do this, fry the gyoza uncovered in the pan for an additional two minutes at the end. Try it and enjoy the extra crunch!

honest-catch-profilbild-sk.jpg

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

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