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Lobster Scallion Shooters
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For The Dumplings:
2 ounces sesame oil
4 cloves garlic, minced
2 shallots, minced
1 stalk lemongrass, minced
2 ounces ginger, peeled and minced
1 pound lobster meat, chopped fine
1/4 cup tamari soy sauce
2 tablespoons sambal chile sauce
1 bunch scallions, chopped
2 tablespoons chopped mint
2 tablespoons chopped basil
32 small dumpling wrappers
2 eggs, beaten, for egg wash
3/4 quart peanut oil, for frying
Red Curry-Coconut Cream, recipe follows
In a medium saute pan, saute in sesame oil the garlic, shallots, lemongrass, and ginger until slightly browned. Remove from heat and transfer to mixing bowl.
Fold in the lobster meat, soy sauce, sambal, scallions, mint, and basil. Lay out dumpling wrappers evenly on a flat surface and brush a thin layer of egg on each wrapper. Place a small amount of the mixture in the center of the wrapper. Fold the edges of the wrappers up around the mixture and squeeze the edges to seal the dumpling.
Deep fry dumplings in 350 degree F peanut oil until golden brown. Serve with Red Curry-Coconut Cream.
Red Curry Coconut Cream:
2 ounces sesame oil
6 cloves garlic, chopped
2 large shallots, chopped
2 ounces ginger, peeled and chopped
2 stalks lemongrass, chopped
2 kaffir lime leaves
1/2 cup rice vinegar
1/2 cup mirin
2 tablespoons red curry paste
2 (8-ounce) cans coconut milk
1-ounce cornstarch, dissolved in water
1/2 bunch cilantro, coarsely chopped
2 limes, juiced
In a small saucepan, add sesame oil and lightly saute the garlic, shallots, ginger, and lemongrass until translucent; do not brown. Add in kaffir lime leaves, cover with rice vinegar and mirin, and continue cooking, until liquid is reduced by half.
Stir in red curry paste and coconut milk and bring to a boil. Thicken to sauce consistency with cornstarch mixture. Steep in cilantro and add lime juice. Strain through a fine seive.
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Other Recipes from this Episode
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