Soft-Shell Crab and Avocado Taco

Preparation info
  • Makes —


    • Difficulty


    • Ready in

      30 min

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

By Nic Watt

Published 2016

  • About

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.


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


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