INGREDIENTS:½ lb. shrimp, peeled, deveined and finely chopped ½ oz. chopped fresh lemon grass ½ oz. chopped fresh ginger ½ oz. chopped fresh garlic 1 carrot, finely minced 1 green onion, finely minced 1 red pepper, finely minced 1 oz. peanut oil 1 Tbsp. sambal oelek* to taste, kosher salt and togarashi (Japanese chile) 24 gyoza (Japanese pot sticker) wrappers 2 eggs, lightly scrambled 3/4 cup cornstarch as needed, lychee vinaigrette (recipe follows)Lychee Vinaigrette: 10 whole lychee* ¼ cup ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.