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the goods flesh from 1 lobster tail, uncooked 1 mango cheek (1/2 a mango) 2 limes 3-4 tablespoons grated palm sugar ( or brown sugar) 2-3 tablespoons fish sauce (nam pla) 1 birdseye chili peanut or canola oil potsticker / gyoza wrappers 1 beaten egg *(if using a whole lobster, steam the claws and serve alongside) buddha's syrup: 3 cups holy basil / plain basil leaves 1 cup kaffir lime leaves, chopped 2 cups asian cilantro / vietnamese mint leaves 2 tablespoons chopped lemongrass 1 seeded birdseye chili 1 tspn fish sauce 1/2 cup sugar 1/2 cup water 1 tspn grated ginger / galangal time:
you will need:
serve with:
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lobster and mango potstickers with thai dipping sauce (and buddha's syrup) I cannot overstate the simplicity of these little devils...or the success of them; fast and easy to cook, and your date will be likewise after polishing off the plate! mix: the lime juice, palm sugar and fish sauce. stir to dissolve the sugar and taste; it should be equal parts salty, sweet and sour. adjust to taste. add the seeded and sliced chili (optional) slice: the lobster tail in half lengthways, then slice each strip into 6 chunks pour: a tablespoon of the dipping sauce over the lobster to marinate slice: the mango chunks into 12 equal sized slices place: 1 lobster chunk and 1 mango slice in the centre of a potsticker wrapper, brush the sides with beaten egg, fold the wrapper over and press firmly to seal. set aside and repeat with another wrapper until you have 12 potstickers heat: 2 tablespoons of oil in a skillet and, when hot, add the potstickers (6 will fit into a medium skillet, cook in two batches), allow to fry for 1 minute each side to brown, then add 2 tablespoons of water to the skillet, cover with a lid and reduce heat medium. cook another 2 minutes, shaking the pan a little to toss the dumplings so they do not burn meanwhile: steam the lobster claws (cooking time will vary depending upon size and weight) serve: potstickers and claws with dipping sauce, garnish with fragrant kaffir lime leaves buddha's syrup: this is a little concoction that I make to give dishes some enlightenment...it is entirely optional for this dish. try it: place: the kaffir lime leaves, the basil and asian cilantro in a large saucepan with a little water. bring to the boil and let simmer for 2 minutes drain: the leaves and plunge them into ice cold water, then place them in a blender with the lemongrass, chili, fish sauce and galangal heat: the water and dissolve the sugar in it. add this sugar syrup to the blender and blend on high speed for 2 minutes strain: the syrup through a sieve, press gently on the green pulp to get as much syrup as possible use the reserved syrup as a dressing or sauce on meats, dumplings, grilled seafood...whatever!
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