Asian Tapas

Gyoza:

1. Chop the Chinese cabbage in the food processor and mix with the salt. Let stand for 5 minutes. Squeeze out in a sieve. Cut the ginger into small pieces, cut the spring onion into rings, and the coriander into small pieces. Mix all ingredients with the mince in a bowl and mix with soy sauce, rice vinegar and sesame oil.
2. Now make a dough out of the flour, a pinch of salt and the hot water and let it stand for 30 minutes at room temperature. Put some cornstarch on the table and roll out the dough to a thickness of 2 mm. Cut out circles with a diameter of 10 cm.
3. Put 1 teaspoon of minced meat mixture on each of the dough circles, then fold the circles together. Press in a wave shape. Now steam the gyoza: heat some peanut oil in the pan, add the gyoza. Pour 50 ml of water on top. Cover the pan with a lid. Steam for 8 minutes. Then remove the lid and roast the gyoza for a few minutes. Serve with toasted sesame seeds, spring onion rings and soy sauce.

Crunchy Rolls (deep fried sushi rolls):

1. Wash the sushi rice in a colander with cold water until the water runs clear. Bring to the boil with 560 ml of water. Let it boil for 2 minutes, let it soak for 15 minutes on a low flame. Rice shouldn’t cook anymore. After the 15 minutes put the lid on the pot and let it soak for another 15 minutes. Mix rice with sake and rice vinegar.
2. Peel the cucumber and avocado, cut each into 5 x 5 x 10 cm strips. Cut the salmon fillet into pieces approx. 1 x 1 x 10 cm.
3. Now brush the nori sheets with approx. 1 tbsp rice. Put another, slightly smaller nori sheet on top and coat it with cream cheese. Now cover with the salmon, avocado and the cucumber. Scatter finely chopped spring onions over the top. Now roll the sushi with the help of the sushi mat.
4. Mix tempura flour with ice water until a viscous mass is formed. Put the sushi rolls in the mixture, remove them and bread them in panko flour. Heat the oil in a pot or deep fryer and fry the sushi rolls for approx. 1-2 minutes (salmon should still be raw). Drain on kitchen paper. Cut into slices and serve with Asian mayonnaise, wasabi mayonnaise and wasabi. The Suhsi are sticky on the inside, nice and crispy on the outside!

Beef tartare:

1. Remove sinews and fat from the beef and cut into thin slices (approx. 5 mm). Place 5 to 6 slices in a stack and freeze them in the freezer to make them easier to cut into fine cubes (tartare structure).
2. Finely chop only the thick, softer end of the lemongrass. Finely chop the coriander and mint. Save some of the herbs to garnish. Cut the kaffirl lamb leaves very finely. Chop the peanuts as well. Finely dice the ginger.
3. Mix the sliced ​​tartar meat with all the ingredients. Season to taste and let it steep.
4. Meanwhile, fry the crab bread in hot oil – the oil is at the right temperature when the crab platters rise nicely. Season the tartare again before serving and spread it on shrimp chips. Grate fresh Parmesan over the top and garnish with a few herbs.