Lobster Scallion Shooters
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
54
Spice
39
Sweetness
54
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
60 g
Sesame Oil6 cloves
Garlic (chopped)2 large
Shallot (chopped)2 stalks
Lemongrass (chopped)1 cup
Tamari Soy Sauce1 bunch
Scallions (chopped)2 tbsps
Mint (chopped)2 tbsps
Basil (chopped)1 cup
Rice Vinegar1 cup
Mirin2 tbsps
Red Curry PasteDirections:
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
3
Fold in the lobster meat, soy sauce, sambal, scallions, mint, and basil
4
Lay out dumpling wrappers evenly on a flat surface and brush a thin layer of egg on each wrapper
5
Place a small amount of the mixture in the center of the wrapper
6
Fold the edges of the wrappers up around the mixture and squeeze the edges to seal the dumpling
7
Deep fry dumplings in 350 degree F peanut oil until golden brown
8
Serve with Red Curry-Coconut Cream
9
In a small saucepan, add sesame oil and lightly saute the garlic, shallots, ginger, and lemongrass until translucent; do not brown
10
Add in kaffir lime leaves, cover with rice vinegar and mirin, and continue cooking, until liquid is reduced by half
11
Stir in red curry paste and coconut milk and bring to a boil
12
Thicken to sauce consistency with cornstarch mixture
13
Steep in cilantro and add lime juice
14
Strain through a fine seive