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.
Deep frying the gyoza
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.