Recipe courtesy of Kent Rathbun
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1 hr 15 min
45 min
30 min
8 servings


For The Dumplings:
Red Curry Coconut Cream:


For The Dumplings:

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:

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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