Crayfish

• 350 g Engelsviken crayfish, coarsely cut
• 20 Gyosa wrappers round Bamboo steamer

Lemongrass glaze

• 1 tbsp coriander seeds
• 3 tbsp lemongrass, cut in thin strips
• 1 tbsp red chili peppers, chopped
• 2 cloves garlic, shredded
• 2 tbsp ginger, shredded
• 1 dl brown sugar
• 1 dl soy sauce
• 2 shallots, diced
• 1.5 dl oyster sauce
• 1 tbsp sesame oil
• 4 tbsp rice vinegar
• 2 tbsp sriracha sauce

Directions: Place all the ingredients into a saucepan
and allow to simmer for 20 minutes. Then cool.

Radish salad

• 1 spring onion, sliced
• 4 radishes, in strips
• 12 leaves of baby spinach, washed
• 2 tbsp coriander, chopped
• 1 tbsp peanut
• ½ tsp sesame oil
• Juice of ½ lime

Directions: Blend ingredients and serve on the side with Hoisin sauce or sweet chili sauce. Preheat a pot of water. Pour little of the glaze onto the crayfish. Place a small portion in the centre of the gyosa wrapper and brush water on the edges.
Fold it together like a small dumpling. Put it on the bamboo steamer and then place it over the steaming pot.

Steam for 2 minutes.