Lobster Scallion Shooters
Recipe by Kent Rathbun, Chef of Abacus Restaurant in Dallas.
2 ounces sesame oil
4 cloves garlic — minced
2 each shallot — 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 chili sauce
1 bunch scallion — chopped
2 tablespoons mint — chopped
2 tablespoons basil — chopped
32 pieces dumplings wrappers
2 each eggs — whipped
3/4 quart peanut oil
RED CURRY – COCONUT CREAM
2 ounces sesame oil
6 cloves garlic — chopped
2 large shallot — chopped
2 ounces ginger — peeled and chopped
2 stalks lemongrass — chopped
2 each kaffir lime leaves
1/2 cup rice vinegar
1/2 cup mirin
2 tablespoons red curry paste
2 cans coconut milk — about 8 ounces each
1 ounce cornstarch
1/2 bunch cilantro — coarsely chopped
2 each limes — juiced
FOR THE DUMPLINGS
1. In a medium saute pan, saute in sesame oil the garlic, shallots, lemongrass and ginger until slightly browned.
2. Remove from heat and transfer to mixing bowl. Then fold in the lobster meat, soy sauce, sambal, scallions, mint and basil.
3. Lay out dumpling wrappers evenly on a flat surface, then brush a thin layer of egg on each wrapper.
4. Place a small amount of the mixture in the center of the wrapper.
5. Then fold the edges of the wrappers up around the mixture and squeeze the edges to seal the dumpling.
6. Deep fry dumplings in 350 degree peanut oil until golden brown.
FOR THE RED CURRY – COCONUT CREAM
1. In a small sauce pan add sesame oil and lightly saute the garlic, shallots,ginger and lemongrass until translucent. (do not brown)
2. Then add in Kaffir lime leaves and cover with rice vinegar and mirin, and continue cooking until liquid is reduced by half.
3. Stir in red curry paste and coconut milk and bring to a boil.
4. Thicken to sauce consistency with corn starch mixture.
5. Steep in cilantro and and add lime juice.
6. Strain through a fine china cap.