- Cooking spray
- 1 cup thinly sliced leek (about 1 large)
- 1 1/2 teaspoons minced peeled fresh ginger
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 12 large shrimp, peeled and deveined (about 1/2 pound)
- 24 gyoza skins
- 1 tablespoon water
- 1 large egg
- 1/2 cup panko (Japanese) breadcrumbs
- 4 teaspoons all-purpose flour
- 2 teaspoons olive oil, divided
- Dipping Sauce:
- 1/2 teaspoon olive oil
- 2 tablespoons minced shallots
- 1 teaspoon Moroccan Spice Blend
- 1/2 cup red wine
- 1 tablespoon rice vinegar
- 3/4 cup fat-free, less-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1/4 teaspoon cornstarch
- 1 teaspoon water
- calories 354
- caloriesfromfat 17 %
- fat 6.7 g
- satfat 1.3 g
- monofat 3 g
- polyfat 1.5 g
- protein 21.3 g
- carbohydrate 46.1 g
- fiber 2.4 g
- cholesterol 143 mg
- iron 5.1 mg
- sodium 821 mg
- calcium 109 mg
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek to pan; cook 4 minutes or until slightly tender. Add ginger; sauté 1 minute. Remove leek mixture from pan; set aside. Wipe pan dry with a paper towel. Combine cilantro and mint in a small bowl.
Cut each shrimp in half lengthwise. Place 2 shrimp halves, 2 teaspoons leek mixture, and 1/2 teaspoon cilantro mixture on 1 gyoza skin (cover remaining gyoza skins to prevent drying). Moisten edges of skin with water, and top with another gyoza skin. Repeat procedure with remaining shrimp halves, leek mixture, cilantro mixture, and gyoza skins (cover shrimp packets with a damp towel to prevent drying). Combine 1 tablespoon water and egg in a small bowl, stirring with a whisk. Place panko in a small bowl; place flour in another small bowl. Dip each shrimp packet in flour; dip in egg mixture, and dredge in panko. Place packets on a baking sheet.
Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 6 packets to pan. Cook 3 minutes on each side or until browned; remove from pan. Repeat procedure with remaining 1 teaspoon oil and packets; wipe pan dry with a paper towel.
To prepare dipping sauce, heat 1/2 teaspoon oil in pan. Add shallots; sauté 3 minutes or until tender. Add 1 teaspoon Moroccan Spice Blend; cook 1 minute. Add red wine and vinegar, scraping bottom of pan to loosen browned bits; bring to a boil. Cook until reduce to 1/2 cup (about 3 minutes). Add broth and soy sauce, and cook until reduced to 1/2 cup (about 3 minutes). Combine cornstarch and 1 teaspoon water; add cornstarch mixture to pan. Cook 30 seconds or until slightly thickened, stirring constantly. Serve dipping sauce with fritters.
Note: Nutritional analysis includes Moroccan Spice Blend.