Lobster and Shiitake Potstickers

Sake Sauce, 1/2 cup sauce

Step 1:  Coarsely chop the prawns and lobster tails and then process them in the food processor until they are moderately chopped. The pieces should be no larger than peanuts.

Step 2: De-stem the shiitake mushrooms and slice the caps into thin strips. Dice the carrots finely.

Step 3: In a saucepan with a little bit of peanut or hazelnut oil, sauté the mushrooms and carrots for about 10 minutes. Cool.

Step 4: Chop the green onions and the cilantro, grate the ginger and mince the garlic.

Step 5: Mix the prawns in with the mushrooms, carrots, green onions, cilantro, sesame seeds, ginger, garlic, chili paste and salt.

Step 6: Lay a potsticker wrapper on your cutting board. Using a finger dipped in a glass of water, wet the edges of the wrapper. Place one tablespoon of the filling in the center of the wrapper.

Step 7: Fold the wrapper by bringing two opposite corners of the wrapper together, forming a triangle.

Step 8: Press the wet edges together to seal. Now wet the outside edges of the triangle. Make small creases in the sides of the triangle.

Step 9: Place the completed potstickers on a sheet of wax paper dusted with cornstarch.

Step 10: From here you can either freeze the potstickers in layers (separated by wax paper) or you can move onto cooking them.

Step 11: To cook the potstickers Heat 2 tbsp of peanut oil in a large skillet over medium high heat, add potstickers, but don’t crowd the pan.

Step 12: Fry the potstickers until they are lightly golden brown on all sides, about 5-7 mins.

Step 13: Add 1/8 cup of water to the hot pan and cover immediately. Steam the potstickers for another 5 minutes, filling should be firm to touch when done.

Step 14: Transfer to a baking sheet.

Step 15: Keep warm in a 200 degree oven until all the potstickers are ready.

Step 16: To make the sake sauce

To make the sake sauce, stir all the ingredients together and cool the sauce before serving