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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:

  • active: 20 minutes
  • total: 20 minutes

 

you will need:

  • non stick skillet with lid

 

serve with: 

  • steamed lobster claws
  • buddha's syrup

view the date featuring this recipe

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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