| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 45 min |
| Cook: | 30 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 45 min |
| Cook: | 30 min |
| Yield: | 8 servings |
Ingredients
- 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
- 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
Instructions
- 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.
- 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.
Reviews
Made these for Superbowl. They were a LOT of work (next time will be easier…I’ll know a little more!). Our crowd didn’t “shoot” them; they were a little large for one bite. They used shooter cups at own personal dipping bowls for the sauce. Overall a HUGE success!!!
These take a some time to prepare, but can EASILY be done in stages. I made the filling and sauce the night before and just stuffed and fried the “shooters” before dinner. Very unique and tasty!
This is my husband and my favorite dish from Abacus. Since we have moved from Texas, we have made it a few times. It is certainly more work that you think, but well worth it.