Abacus Lobster Scallion Shooters Recipes

LOBSTER SCALLION SHOOTERS

Steps:

• 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.

ABACUS LOBSTER SCALLION SHOOTERS

Steps:

• 1. In a medium sauce pan, sauté 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 degrees F peanut oil until golden brown.

LOBSTER SCALLION SHOOTERS

Steps:

• In a medium saucepan, sauté 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, 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 wrappers up around the mixture and squeeze the edges to seal the dumpling. Deep fry dumplings in 350°F peanut oil until golden brown.