Crispy Shrimp and Shiso Leaf Gyoza Rolls

1. 1

   Take the shells and digestive tracts from the shrimp, leaving the tails on.

2. 2

   Put 2 small cuts into the inner side of the shrimp and straighten them out.

3. 3

   Wrap each shrimp with a shiso leaf.

4. 4

   Moisten the edge of a gyoza skin, and wrap each shrimp with the tail sticking out.

5. 5

   Press tightly to seal the edge and the tail side.

6. 6

   Deep fry the rolls in oil until golden brown, and they're done.

7. 7

   Eat dipped in sweet chili sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.