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6
tacosMedium
30 min
The taco is a great way to carry flavour in a punchy bite-size form. I love the crispy, crunchy legs popping out of this taco.
Heat the rice bran oil to about 180°C (350°F).
Shallow-fry the gyoza wrappers, one at a time, until they begin to crisp up and stop bubbling. Remove the wrappers from the oil and, while they are still hot, shape over a wooden spoon into a crisp taco shell. You must work with the wrappers while they are warm, as when they cool they become hard.
Keep the oil on the heat for cookin
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