Abacus Restaurant Lobster Shooters
A signature dish at Abacus Restaurant Dallas - thanks to Chef Kent Rathbun for sharing!
- 2 ounces sesame oil
- 2 tablespoons garlic cloves peeled and minced
- 2 tablespoons shallots peeled and minced
- 2 tablespoons lemongrass minced
- 2 tablespoons ginger peeled and minced
- 1 pound lobster meat (cooked), chopped fine
- 1/4 cup tamari soy sauce
- 2 tablespoons sambal chili sauce
- 1/4 cup scallions chopped fine
- 2 tablespoons mint leaves chopped fine
- 2 tablespoons Thai basil leaves chopped fine
- 2 tablespoons cilantro leaves chopped fine
- 32 pieces dumpling wrappers cut 2" x 2"
- 2 each whole eggs whipped
- 1 cup cornstarch
- 2 cups peanut oil
Thai Red Curry-Coconut Sauce:
- 2 ounces sesame oil
- 2 tablespoons garlic cloves peeled and chopped
- 4 tablespoons shallots peeled and chopped
- 2 tablespoons ginger peeled and chopped
- 2 tablespoons lemongrass chopped, white part only 2 each kaffir lime leaves, chopped
- 1/2 cup rice vinegar seasoned
- 1/2 cup mirin
- 1/2 cup sake
- 2 tablespoons red curry paste
- 4 cups coconut milk unsweetened
- 1 ounce cornstarch for thickening if necessary
- 2 tablespoons cilantro leaves chopped
- 2 tablespoons mint leaves chopped
- 2 tablespoons Thai basil leaves chopped
- 2 each limes zested and juiced
- For the Filling: In a medium sauté pan, sauté in sesame oil the garlic, shallots, lemongrass and ginger until slightly browned. Add the lobster meat, soy sauce, sambal and continue cooking for about one minute. Remove from heat and transfer to mixing bowl and cool. After mixture is cool add the scallions, mint, basil and cilantro. Mix until incorporated.
- For the Dumplings: 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. Spread the corn starch on a cookie sheet and lay dumplings on the corn starch (this helps to keep them dry and crunchy) Deep fry dumplings in 350 degree peanut oil until golden brown.
- For the Thai Red Curry-Coconut Sauce: In a small sauce pan, add sesame oil and lightly sauté the garlic, shallots, ginger and lemongrass until translucent (do not brown). Add kaffir lime leaves and cover with rice vinegar, mirin and sake and continue cooking until liquid is reduced by half. Stir in red curry paste, add coconut milk and bring to a boil. Thicken to sauce consistency with corn starch mixture, if needed. Steep cilantro, mint and thai basil for 10 minutes. Finish with lime juice and zest. Strain through a fine chinois.
- For the Presentation: Once dumplings have drained, place one dumpling in 8 sake cups. Fill a small soy sauce pitcher with approximately 8 ounces of Thai Red Curry Coconut Sauce. When serving, pour approximately 1 ounce of sauce in each sake cup. Serve.
Tried this recipe?Let us know how it was!