Recipe Index: Kent Rathbun

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Lobster Scallion Shooters

Serving Size: 8

Ingredients:

• 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
• 4 tablespoons 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 cups peanut oil

Procedure:

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. Then fold in the lobster meat, soy sauce, sambal, scallions, mint and basil.

Lay out dumpling wrappers evenly on a flat surface, then brush a thin layer of egg on each wrapper. Place a small amount of the mixture in the center of the wrapper. Then fold the edges of the wrappers up around the mixture and squeeze the edges to seal the dumpling.

Deep fry dumplings in 350 degree peanut oil until golden brown.

Serve with Red Curry Coconut Cream Sauce.