Spearos Kitchen is an ocean to table education platform focused on helping the recreational spearfishing and fishing communities responsibly utilize their catch through recipes, species guides, fillet tutorials, and educational content.
I love cray diving, there’s something about poking around under rocks and into caves that makes you feel like a kid again. Then you catch that flash of red and the adrenaline kicks in. But spotting a cray is only half the job… getting it out is where things get real.
Here in VIC, Australia, the rules keep it old-school, you’ve got to catch crays by hand. No pots, no snares, no tools. That extra challenge makes every successful grab feel that much better. The best part? The same spots are often loaded with abalone too, so you can come away with the perfect combo for a seriously good feed.
About The Recipe
I’m always looking for new ways to cook up my catch. This one came after smashing some pork and prawn gyoza at a Japanese spot, I figured swapping out the protein for fresh seafood couldn’t go too wrong. Turns out, I was right. This has become my go-to. I love experimenting in the kitchen, and when it pays off, you end up with something pretty special. This one’s been a solid hit with mates and family every time.
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Cray & Abalone Gyoza
by The Sunken Ducthman
This is my take on a classic pork & prawn gyoza, using local ingredients I’ve got access to. The crayfish and abalone bring a rich but subtle flavor that works perfectly together, simple, fresh, and a bit next level.
Prepare the crayfish: Remove the meat from the tail shell, finely chop it, and place it in a large mixing bowl.
Prepare the abalone: Remove the abalone from its shell, avoiding the stomach contents. Rinse well to remove any sand or grit, then trim off the mouth. Chop into small pieces, then blitz in a food processor until it forms a paste. Add this to the bowl with the crayfish.
Prepare the cabbage: Finely chop the napa cabbage and place it in a separate bowl. Lightly salt it and let it sit for 10–15 minutes to draw out excess moisture. Once rested, squeeze out any liquid and add the cabbage to the crayfish and abalone mixture.
Add aromatics: Finely chop the nira and scallions, then add them to the bowl. Using a microplane, grate in the dried shiitake mushrooms, followed by the ginger and garlic.
Mix: Combine everything using your hands until well incorporated.
Folding the Gyoza
Place a small spoonful of filling in the centre of each gyoza wrapper (don’t overfill).
Lightly wet one half of the wrapper’s edge with water.
Fold the wrapper over and pinch the top centre together.
Work your way down each side, sealing and pressing out any air.
Finish by creating three small crimps along the edge. Making the Dipping Sauce 1. In a small bowl, mix equal parts soy sauce, rice vinegar, and rayu (spicy sesame oil).
Cooking the Gyoza
Heat a frying pan over medium-high heat and add a drizzle of sesame oil.
Place 5–6 gyoza in the pan and fry for 1–2 minutes, until the bottoms are golden and crispy.
Add 30–50 ml of water to the pan and immediately cover with a lid to steam.
Cook for another 2–3 minutes, until the wrappers turn translucent. Serve hot with the dipping sauce and enjoy.
Prepare the crayfish: Remove the meat from the tail shell, finely chop it, and place it in a large mixing bowl.
2
Prepare the abalone: Remove the abalone from its shell, avoiding the stomach contents. Rinse well to remove any sand or grit, then trim off the mouth. Chop into small pieces, then blitz in a food processor until it forms a paste. Add this to the bowl with the crayfish.
3
Prepare the cabbage: Finely chop the napa cabbage and place it in a separate bowl. Lightly salt it and let it sit for 10–15 minutes to draw out excess moisture. Once rested, squeeze out any liquid and add the cabbage to the crayfish and abalone mixture.
4
Add aromatics: Finely chop the nira and scallions, then add them to the bowl. Using a microplane, grate in the dried shiitake mushrooms, followed by the ginger and garlic.
5
Mix: Combine everything using your hands until well incorporated.
6
Place a small spoonful of filling in the centre of each gyoza wrapper (don’t overfill).
7
Lightly wet one half of the wrapper’s edge with water.
8
Fold the wrapper over and pinch the top centre together.
9
Work your way down each side, sealing and pressing out any air.
10
Finish by creating three small crimps along the edge. Making the Dipping Sauce 1. In a small bowl, mix equal parts soy sauce, rice vinegar, and rayu (spicy sesame oil).
11
Heat a frying pan over medium-high heat and add a drizzle of sesame oil.
12
Place 5–6 gyoza in the pan and fry for 1–2 minutes, until the bottoms are golden and crispy.
13
Add 30–50 ml of water to the pan and immediately cover with a lid to steam.
14
Cook for another 2–3 minutes, until the wrappers turn translucent. Serve hot with the dipping sauce and enjoy.
