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Crispy gyoza with strawberry, yogurt, coconut and ube

With a sauce of strawberries, hoisin and ube coconut, and a sauce of yogurt and coconut. Garnished with crispy bacon.

This recipe is part of the 'summer school streetfood snacks'.
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Ingredients

chicken gyoza
Tempura flour
Spinach
Fresh coriander
panko Japanese herbs

Strawberry purée
Hoi-sin
ube coconut

Full-fat yogurt
coconut cream

Spring onion
Coriander
crispy bacon

Preparation

  1. Put the tempura flour in the food processor.
  2. Add a handful of spinach leaves and fresh coriander (to taste) per 500 grams.
  3. Turn on the machine and let it run for a while.
  4. While running, add cold water until you have a green batter with the consistency of yogurt.
  5. Now mix in a tablespoon of panko (for extra crispiness).
  6. Dip the frozen gyozas in the batter and deep-fry at 175°C in oil until crispy and hot.

  1. Whisk together two parts strawberry puree with one part hoisin.
  2. Stir well.
  3. Add some of the ube coconut to taste and mix well.

  1. Mix two parts yogurt with one part coconut cream and mix well.

  1. Garnish with spring onion, coriander, and crispy bacon.