Spicy Miso Crayfish Tacos with Toasted Sesame Slaw

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Preparation info

  • Makes —

    6

    tacos
    • Difficulty

      Medium

    • Ready in

      30 min

Appears in

Masu: Fresh, contemporary, accessible Japanese for the home cook

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

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