For the kimchi potsticker
1 pack ready-to-eat kimchi
1 pack gyoza wrapper
For the seafood skewers
4 tiger prawns, shelled and deveined
50 grams tuna, cubed
50 grams salmon, cubed
4 pieces New Zealand mussels
salt and pepper to taste
For the Kungpao Sauce
18 cloves garlic
2 1/2 tablespoons light soy sauce
4 teaspoons dark soy sauce
3/4 cup water
1 cup rice vinegar
1/4 cup sugar
1 cup cane sugar
1 teaspoon salt
1 tablespoon chili paste
equal amounts of cornstarch and cold liquid (slurry)
1 Make the potstickers: Wrap about a tablespoon of kimchi in gyoza wrapper. Seal well, then steam or fry the potstickers.
2 Make the seafood skewers: Season seafood with salt and pepper, then lightly cover with the red bell pepper sauce. Grill and continue to baste with bell pepper sauce until cooked. Serve with potstickers and kungpao sauce.
3 Prepare the Red Bell Pepper Sauce: Blacken the skin of 1/2 kilo red bell peppers by placing them on top of burners on medium heat. Allow to rest then remove the skin. Wash the peppers then combine in a blender with 4 tablespoons Japanese soy sauce, 4 tablespoons sesame oil, 4 tablespoons sugar, 1 tablespoon ground cumin, 3 tablespoons cochujang or Korean chili paste, and 1 tablespoon garlic. Finely blend then set aside.
4 Prepare the Kungpao Sauce: Heat oil in medium pot, then deep-fry garlic for 4 to 5 minutes at 350ºF or until fragrant and almost blackened. Remove garlic from oil and drain on paper towels. In another pot, bring to a boil light soy sauce, dark soy sauce, and water. Decrease heat to medium and add the fried garlic, rice vinegar, sugar, cane sugar, salt, and chili paste; simmer for 5 minutes or until sugar is dissolved. Add slurry until you achieve a fine, smooth consistency.
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Photography by At Maculangan│ Food Preparation by Angelo Comsti and Jeremy Favia │ Art Direction by Jonathan Roxas │ Styling by Angelo Comsti │ Props from Rustan’s Department Store
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