Veggie Gyozas, Prawn & Plant-Based Mayo

• Meanwhile, cut tomato into thin wedges. • Slice cucumber into half-moons.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook ginger paste, until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix, plant based mayo and the brown sugar to ginger oil mixture and stir to combine.

• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, add vegetable gyozas, flat-side down, in a single layer. Cook, until starting to brown, 1-2 minutes. • Add the water (watch out, it may spatter!) and cover tightly with a lid (or foil). • Cook until the water has evaporated and gyozas are tender and softened, 4-5 minutes.

• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, cucumber, Japanese style dressing and a drizzle of olive oil. • Season with salt and pepper.