Submitted by: Kent Rathbun, Executive Chef, Abacus, dallas Texas- as published in Southwest Food Service News
INGREDIENTS:
(makes 32 dumplings)
2 ounces sesame oil
4 cloves garlic, minced
2 shallots
1 stalk lemongrass, minced
2 ounces ginger, peeled and minced
1 pound Maine lobster meat, finely chopped
4 tablespoons tamari soy sauce
2 tablespoons sambal chili sauce
1 bunch scallions, chopped
2 tablespoon mint
2 tablespoons basil
32 pieces dumpling wrappers
2 eggs, whipped
3 cups peanut oil
DIRECTIONS:
In a medium saucepan, saute in sesame oil the garlic, shallots, lemongrass, and ginger until slightly browned. Remove from heat and transfer to mixing bowl. Fold in Maine 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. Fold the edges of the wrapper up around the mixture and squeeze the edges to seal the dumpling. Deep fry dumplings in 350 degree peanut oil until golden brown.
