Ingredients Jump to Instructions ↓

  1. 4 cloves garlic , minced

  2. 2 shallots, minced

  3. 1 stalk lemongrass, minced

  4. 2 ounces ginger, peeled and minced

  5. 1 pound lobster meat, chopped fine

  6. 1/4 cup tamari soy sauce

  7. 2 tablespoons sambal chile sauce

  8. 1 bunch scallions, chopped

  9. 2 tablespoons chopped mint

  10. 2 tablespoons chopped basil

  11. 32 small dumpling wrappers

  12. 2 eggs, beaten, for egg wash

  13. 3/4 quart peanut oil, for frying Red Curry-Coconut Cream, recipe follows

  14. 2 ounces sesame oil

  15. 6 cloves garlic, chopped

  16. 2 large shallots, chopped

  17. 2 ounces ginger, peeled and chopped

  18. 2 stalks lemongrass, chopped

  19. 2 kaffir lime leaves

  20. 1/2 cup rice vinegar

  21. 1/2 cup mirin

  22. 2 tablespoons red curry paste

  23. 2 (8-ounce) cans coconut milk 1-ounce cornstarch, dissolved in water

  24. 1/2 bunch cilantro , coarsely chopped

  25. 2 limes, juiced

Instructions Jump to Ingredients ↑

  1. 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.


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