Soft-Shell Crab and Avocado 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