Source: Kent Rathbun, Executive Chef, Abacus, Dallas, Texas
2 ounces sesame oil
4 cloves garlic, minced
2 shallots
1 stalk lemon grass, minced
2 ounces ginger, peeled and minced
1 pound lobster meat, chipped fine
4 tablespoons tamari soy sauce
2 tablespoons sambal chili sauce
1 bunch scallions, chopped
2 tablespoons mint
2 tablespoon basil
32 pieces dumpling wrappers
2 eggs, whipped
3 cups peanut oil
In a medium sauce pan, sauté in sesame oil the garlic, shallots, lemon grass 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 degree F peanut oil until golden brown.