Lovers’ Won-tons In Lobster

Lovers’ Won-tons In Lobster - Scallop Broth

Prep Time: 0 Minutes

Cook Time: 45 Minutes

Ready In: 45 Minutes

Servings: 1

The won-tons simple, the broth with a slight bite and the sauce will kill you. Kinda like love I suppose..??

Ingredients:

3/4 lb. of large fresh shrimp

3/4 lb. of crab meat (flaked small)

1 large bunch of scallions

1 tsp. of sesame oil

4 oz. of cream cheese

salt, white pepper

large won ton wraps + 2 eggs

oil and a deep fry set up

---broth

1 lb. of baby scallops

1 large carrot

2 stalks of celery

3/4 lb. of oyster mushrooms

1 cup of fresh spinach leaf

4 cups of lobster stock

2/3 cup of a sweeter rice wine

3 tbls. of butter

2 tbls. of dark soy sauce or oyster sauce

a bit of fresh minced garlic and ginger

---sauce

4 large plumbs

2 tbls. more of sesame oil

4 tbls. of tamari

1/2 oz. of fresh ginger

2 cloves of garlic

1 tbls. of sugar

1-4 tsp. of sriracha sauce

half a cup of the broth above

half a tsp. of crushed szechaun pepper

Directions:

1. FOR THE WON-TONS: Sear the shrimp well and chop it into small bits. Chop the scallions finely. Put these together into a mixing bowl along with the crab meat and gently combine them with the cream cheese. Season with the sesame oil, the salt and pepper.
2. Depending on how many you will need they may be made in various sizes – You be the judge. Only make sure that they are tightly sealed with the egg and fried completely crisp.
3. FOR THE BROTH: Cut the carrots and the celery en julienne and slice the mushrooms very thinly. Cut the spinach into a thin chiffonade.
4. Saute the carrot, celery and the mushrooms in the butter until they are halfway cooked. Add scallops and cook them until they are halfway done. Put in the garlic and ginger and cook for 30 seconds whereupon dash in the wine and cook the kick out it (about 30 additional secs.)
5. Dump in the wine – Cook further 30 seconds then add the stock. Season with the soy or oyster sauce and cook only so long that the vegetables and scallops are done – Toss in the spinach about 45 seconds before.
6. FOR THE SAUCE: Peel and de-core the plumbs. Puree the plumb flesh and mix it together with the oil, tamari, sriracha, and the broth. Chop the garlic and ginger finely and add them too along with the sugar and the crushed pepper.
7. TO SERVE: Under-dress some shallow bowls with the broth and stack 2-4 of the very freshly fried wontons in the centre, depending on their size. Drizzle a little of the sauce in the broth (you shall not need much) and then swirl it around to make it pretty.
8. Otherwise make up a large platter the same way and the sauce can be set off to the side.

By RecipeOfHealth.com