Name: Spicy Miso Crayfish Tacos with Toasted Sesame Slaw
Cook time: 30 min
Total time: 30 min
Yield: Makes — 6 tacos
Cuisine: Japan
Ingredients: 1 teaspoon Korean hot pepper paste (gochujang); 3 tablespoons sweet white miso paste; 1 tablespoon rice bran oil; 2 tablespoons sushi vinegar; 1 teaspoon toasted sesame seeds; 4 sprigs fresh coriander leaves; ¼ cup finely sliced carrot; ¼ ripe avocado; 120 g (4¼ oz) cooked crayfish tail, shell removed; zest and juice of 1 lemon; 200 ml (7 fl oz) rice bran oil; 6 gyoza wrappers; ¼ cup finely sliced white cabbage; ¼ cup finely sliced red cabbage

Preparation info

Makes —
6
tacos

Difficulty
Medium
Ready in
30 min

Appears in

Masu

By Nic Watt

Published 2016

About

I served a version of this at Nobu in London. Owner Nobu Matsuhisa has been a great inspiration to me over my culinary career.

Ingredients

200 ml (7 fl oz) rice bran oil
6 gyoza wrappers

Americas
Asia
Japan
Sandwich
Pescatarian
Central America
Mexico
Spicy
Gluten-free

Method

Heat the oil to about 180°C (350°C).

Shallow-fry the wrappers, one at a time, until they begin to crisp up and stop bubbling. Remove from the oil and drain. While they are still warm, carefully fold them into a cup shape over a wooden spoon and allow to cool. You must work with the wrappers while they are warm, as when they cool they become hard.

To make the slaw, mix the cabbag

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