Lobster Miranda Hill Recipes

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LOBSTER SCALLION SHOOTERS



Lobster Scallion Shooters image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 28

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

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.

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