If you love Japanese food, you will love the Australian avocado and shrimp deep fried Gyoza. It’s addictive. In fact Gyoza is so popular, the name itself has become a part of English. We call deep fried Gyoza “Age Gyoza” which literally means deep fried Gyoza.
Types of Gyoza
There are three types of gyoza generally. Age (pronounced like a-geh) gyoza which is deep fried; Sui-Gyoza is boiled gyoza, and Gyoza is usually referred to pan-fried gyoza in Japan and is the most common.
Avocado is an unusual ingredient for making Gyoza. Generally, any kind of mince or sea food, cabbage, and green shallots are the ingredients to make Gyoza. Using avocado is quite an adventure but I am so pleased that I have tried this new ingredient. Avocado is such an impressively nutrient dense fruit so it really adds extra to the gyoza.
Why avocado for Deep Fried Gyoza filling?
Avocado is a source of healthy fat, vitamin C and E, fibre, and Antioxidants. But best of all Australian avocado is full of healthy fats that help release hormones in the intestine which may signal fullness. This controls the appetite for those who are watching their waistline like me. If you would like to know more about Avocado’s nutrients and health benefits, I recommend you read the Australian avocado website.
The easiest way to wrap gyoza
Gyoza is usually wrapped in a certain way. I have been making this for a long time so I can shape it quite well. It does take a bit of practice. I made this one differently though, which is much easier than the traditional way.
- Basically, place the fillings on the centre of the Gyoza wrapper and fold it in half.
- Then, by using a small dessert fork, press the edge of the half folded Gyoza.
This gyoza is very easy, simple to make, and delicious! It is great for any meal of the day but also a fantastic appetizer or finger food for parties. I recommend you eat while they are fresh so that the wrapper’s are still crispy and crunchy.
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Japanese deep fried Gyoza infused with western style ingredients like Australian avocados. Deep fried gyoza is great as a meal, appetizer, and party finger-food.
- 6 prawn
- 1/2 avocado
- pinch of salt and pepper
- 1/2 tbsp lemon juice
- 12 gyoza wrappers
- vegetable oil for deep frying
Clean, peel, and devein the prawns.
Boil water in a small saucepan and cook prawns for a few minutes or until it curls up and changes colour.
Drain the cooking water and cool the prawns down.
Chop the prawns and set aside.
Cut the avocado in half, score the avocado meat and scoop out with a spoon.
Place the prawn and avocado in a medium bowl and mush them together.
Season with a pinch of salt and pepper and lemon juice.
Place a gyoza wrapper on a chopping board or cooking surface and place about 1 tbsp of avocado and prawn filling on the centre of the wrapper.
Wet the half of the gyoza wrapper edge with a little bit of water on your finger tip.
Fold the wrapper in half and seal the edge with a fork.
Pour enough vegetable oil in a deep-frying pan (if you have) or in a fry pan.
Heat the oil to about 180 celsius degree (356 F).
Deep fry the wrapped gyoza a few at a time.
When the gyoza is golden brown, drain the excess oil off and place it on a wire rack lined with a paper towel.
Repeat the process for the rest of the gyoza
Serve with cut lemon.
Both Hass and Shepard avocados can be used for this recipe.
The nutritional value is an indication only as it is very difficult to calculate oil absorption.
If you are unable to access ready-made gyoza wrappers, check out the home made gyoza wrappers recipe here.
Chili sauce or Aioli sauce can be accompanied to the deep fried gyoza.