Prawn gyoza with ginger and lemongrass

Makes 18 (Serves 2-3)

• shelled prawns 200g
  coriander 4 tbsp, chopped
  spring onions 2
  groundnut oil 2 tbsp
  ginger a 50g knob
  lemongrass 2 stalks
  gyoza wrappers 18

  For the dip:
  ponzu sauce 3 tbsp
  mirin 2 tbsp
  rice wine 2 tbsp

• Put the shelled prawns into the bowl of a food processor, together with the chopped coriander. Process briefly.

• Remove the tough, dark section of the spring onions, then finely slice the white and pale green part. Warm the oil in a shallow pan over a moderate heat, add the spring onions and let them soften. Peel the ginger then finely grate it. Remove and discard the tough end of the stalks and the outer leaves of the lemongrass. Finely shred the inner leaves and add them to the pan. Stirring regularly, add the grated ginger, prawns and coriander and shredded lemongrass, and some salt and pepper. Let the mixture cook for 3-4 minutes, then remove from the heat and leave to cool.

• Take one of the gyoza wrappers, place it flat on the work surface, then place 1 heaped tsp of the mixture in the middle. Brush a little water around the edge of the wrapper (I use my fingertips) then draw the edges together to make a little semi-circular parcel – like a tiny pasty.

• Press the edges tightly together to seal, pinching them as you go. Place the gyoza flat side down on a tray. Continue with the rest of the wrappers and mixture. You should make about 18 little parcels. Refrigerate for 30 minutes before cooking.

• Have a kettle of hot water ready. Warm a little oil in a heavy-based, shallow pan. Lay the gyoza flat side down and leave for 7-10 minutes, until the base is golden and lightly crisp. Pour in a splash of water and cover with a lid so the sides of each parcel steam, but without colour.

• While the gyoza cook, make the dip. Mix the ponzu, mirin and rice wine together and pour into a bowl. Serve the gyoza hot, with the dip.