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Aug
09

Lobster Scallion Shooters

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Hello All!  And welcome to Food ~ Flavor ~ Fun!

A great place to find and share some great food ideas, that are loaded with flavor, to be prepared and shared with family and friends to bring a lot of fun, joy and great tastes into all our lives.  Why?  ‘Cause few things in life beats a great meal.  I’m really glad that you’ve joined me today.  Welcome! Welcome!  Welcome!

Coming Soon!  The Food~Flavor~Fun – Kitchen Essentials Store.  Here you will be able to find the tools, appliances, special seasonings and other specialty items to increase you enjoyment in the kitchen and the flavors on your table.

Today I’m going to share a recipe that I had to search for a bit.  For our anniversary, I took my wife out to a 5 star restaurant in downtown Dallas called Abacus.  The chef there, Kent Rathburn is well know for this signature appetizer.  It’s served in Saki glasses.  It’s basically a small lobster dumpling that is covered in a great spicy sauce.  We had several rounds!  I’m using this one for my next small dinner party.  The recipe makes about 32 shots.  so plenty to share with friends.  If you have trouble at your usual store finding ingredients, a local Asian market is a great place to find them.  Most of the packaging in the Asian markets have no English.  I have found the younger clerks to be both bilingual and very helpful.

Lobster Scallion Shooters

Ingredients for the Dumplings:

  • 2 ounces of sesame oil
  • 4 cloves of 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

Directions:

In a medium saute’ pan, saute’ in sesame oil the garlic, shallots, lemongrass, and ginger until slightly browned.  Remove from heat and transfer to a mixing bowl.

Fold in lobster meat, soy sauce, sambal, scallions, mint and basil.  Lay out dumpling wrappers evenly on a flat surface and brush each with 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.  Serve with Red Curry-Coconut Cream.

Red Curry-Coconut Cream

Ingredients:

  • 2 ounces sesame oil
  • 6 cloves of 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
  • juice of 2 limes

Directions:

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 the liquid is reduced by half.

Stir in the red curry paste and coconut milk and bring to a boil.  Thicken the sauce with cornstarch mixture.  Teep in cilantro and add lime juice.  Strin through a fine seive.

To serve, place a few scallions in the bottom of shot glasses, place a dumpling on the glass  and pour the sauce over to cover.  Serve warm but not overly hot.  Toss them back like a shot and enjoy the tremendous flavor.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

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Bye for now

Categories : Starters

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