Ingredients
Based on 6 persons
- 1 pack of gyosa sheets
- 100g surimi imitation crab sticks
- 2 tsp wasabi
- ½ bottle of Kewpie Japanese mayonnaise
- ½ fresh lime juice
- ½ cucumber
- oil
Garnish:
- masago (glossy orange)
- coriander
Additional supplies
- mini muffin tin tray
- Remove the gyosa sheets and masago from the freezer and let them thaw.
- Cut the cucumber and surimi sticks into small strips. Add the mayonnaise, lime juice and wasabi.
- Mix them well until all ingredients are well mixed. Set it aside.
- Preheat the oven to 180°C. Take a sheet and place it on one of the muffin cavities, press gently so that it becomes a cup, press the edges firmly. Repeat these steps until all cavities are filled with a gyoza sheet. Coat the sheets with a layer of oil
- Bake them in the middle of the oven for about 12 minutes until they are golden brown.
- Remove the cups and let them cool. Fill them with the salad and garnish the cups with the masago and a coriander leaf.