You are currently viewing Hen Party Recipes – Pork Gyoza’s; Prawn Katsu;

Hen Party Recipes – Pork Gyoza’s; Prawn Katsu;

We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Starter: Pork Gyoza’s;

Main: Prawn Katsu;

Dessert: Lemon Possets;

Pork Gyoza

Ingredients – Serves 5:

  1. – 1 lb. ground pork
  2. – 1/4 cup chicken broth
  3. – 2 spring onions, thinly sliced
  4. – 2 cloves garlic, grated 
  5. – 2 tbsp soy sauce
  6. – 2 tsp sesame oil
  7. – 2 tsp freshly grated ginger
  8. – 2 tsp fish sauce (optional)
  9. – 1 large egg, lightly beaten
  10. – Flour, for surface
  11. – 50 dumpling wrappers
  12. – Vegetable oil, for frying

Method:

  1. Make dumplings: In a large bowl, combine pork, broth, spring onions, garlic, soy sauce, sesame oil, ginger, fish sauce if using, and egg. Stir ingredients together, using your hands or a wooden spoon, until fully combined.
  2.  
  3. Line a small baking sheet with parchment paper and dust lightly with flour.
  4.  
  5. Place 4 dumpling wrappers on your work surface, and keep remaining wrappers covered with a clean kitchen towel. Place a heaping teaspoon pork filling just below centre on each wrapper. Wet the edge of wrapper with water and fold top half over bottom half and pinch border to seal. Alternatively, pleat dumplings by making small folds starting on one edge and ending on the other, pinching firmly to seal after each fold. Place on prepared baking sheet and continue stuffing and sealing dumplings until all pork mixture is used.
  6.  
  7. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add dumplings in an even layer, sealed side up. (Touching is OK!) Fry for 1 to 2 minutes, or until golden on the underside.
  8.  
  9. Add 1/3 cup water to skillet, lower heat to medium-low, and cover with a tight-fitting lid. Let steam for 3 minutes, then adjust lid so it is ajar, allowing steam to escape. Cook until no water remains, about 3 minutes more.
  10.  
  11. Use a spatula to transfer dumplings to serving plate, crisp side up. Repeat process until all dumplings are cooked.
  12.  
  13. Serve pot stickers with dipping sauce on the side.

Katsu Curry

Ingredients – Serves 4:

For the Prawns:

  • – 24 prawns
  • – 2tbsp of cornflour
  • – 250g breadcrumbs
  • – Rapeseed oil for frying

For the coconut curry sauce:

  • – 1tbsp of olive oil
  • – 1 onion, diced
  • – 2cloves of garlic
  • – 3cm of ginger, grated
  • – 1 carrot, peeled, grated
  • – 1tsp of mild curry powder
  • – 1tsp of turmeric
  • – 100ml of veg stock
  • – Salt and pepper
  • – 300ml of coconut milk
  • – 1tbsp of light soy sauce

For the stir-fried red rice:

  • – 300g of red or black rice, boiled
  • – 1tbsp of oil
  • – 2 spring onions, chopped
  • – 1 red onion, sliced
  • – Handful of chopped coriander
  • – Soy sauce to season (tamari)
  • – 1 lime, juice and zest

Method:

For the Sauce:

  1. Heat the oil in a small saucepan, add onion, garlic, ginger and spices, fry for a couple of minutes, add carrot, fry for additional two minutes. Pour in the veg stock and coconut, simmer for about 20 minutes to reduce the liquid, season well and blend if you prefer smooth sauce.

For the Prawns:

  1. In a bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the prawns into the flour mixture. Place the breadcrumbs in another bowl and dip the prawns in it, turning until well coated.
  2.  
  3. Fry in rapeseed oil until golden brown and cooked through

For the rice:

  1. Heat the oil in a wok or large frying pan, add onion and fry until translucent. Add the rest of your ingredients and serve straight away.
  2.  
  3. Toppings/garnishes – Serve with some toasted cashews, chopped chillies and some extra chopped coriander.

Lemon Posset

Ingredients – Serves 3-4:

  • – 300ml of double cream
  • – 60g caster sugar
  • – 1 juicy lemon

Method:

  1. Squeeze the lemon.
  2.  
  3. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  4.  
  5. Take the pan off the heat and whisk in the lemon juice.
  6.  
  7. Strain this into a jug and leave to cool for 20minutes.
  8.  
  9. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  10.  
  11. Refrigerate for 6 hours minimum.
  12.  
  13. Serve with fruit and edible flowers

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk

Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.

Take a Look at our cookery classes. Gift vouchers are available and never expire.

Follow us @foodsorcery