We’re crazy for these whole prawn whisky gyozas at Jimoto-Ya.
It all started one cold, blustery night, when one Saucy co-founder found himself stranded in the streets of Kumamoto, Japan. His search for a mysterious, legendary ramen shop recommended by locals was unsuccessful; he had wandered, but was still lost.
Luckily, this story is a happy one where he found love in a gyoza bar teeming with locals. His decision to hop in to fill his belly with dumplings and whisky highballs led to his inspiration for our latest creation: Whole prawn gyozas!
The dish immediately struck a chord, and a picture was quickly snapped and sent to Jimoto-Ya, co-creator of our popular Whisky Ramen and serious prawn specialists (have you tried their signature ebi broth yet?).
Besides their signature ebi ramens, Jimoto-Ya’s handmade yaki gyozas are also in a class of their own. The pan-fried gyozas are made with a top-quality mince of prawn and pork, with just the right amount of cabbage tossed in for that crunch.
For our Saucy dish, we decided to use large, juicy tiger prawns wrapped in a silky gyoza skin, then pan-fried to crisp perfection. The dumplings are glazed with our signature ebi oil-infused whisky.
Here, whole prawns are first wrapped with the minced pork filling in a silky skin, then pan-fried in a sizzling skillet. The dumplings are then lightly steamed in a water and cornstarch mixture that makes them extra juicy, while creating a thin, crispy bottom. What comes out are large, succulent prawns sitting pretty in a golden-brown, crisp-edged gyoza.
Bite into these juicy dumplings, and end off by sucking the head juices of these large prawns clean. It’s the stuff (wet) dreams are made of. Can’t say the same for the disgusting xiaolongbaos at the same bar in Kumamoto. Picture also attached.