Want a new recipe to get you through the heat of summer, or a new idea to spice up the weekend?  Look no further than the dynamic duo of our CM Cooks team and Kent Rathbun's Elements Curry Sauces.  Having created some of the nation’s most talked-about restaurant concepts, James Beard-nominated chef and Iron Chef America winner chef Kent Rathbun brings his signature blend of flavors into your home with Kent Rathbun Elements.  For our GO COASTAL seafood event, we wanted to bring you a recipe that would combine the heat and spice of Kent's curry spices with the cool freshness of seafood. Kent's famous Lobster Shooters recipe fits the bill!

FOR THE FILLING

2 ounces sesame oil

2 tablespoons garlic cloves, peeled & minced

2 tablespoons shallots, peeled & minced

2 tablespoons lemongrass, minced

2 tablespoons ginger, peeled & minced

1 pound lobster meat (cooked), ground or chopped fine

1⁄4 cup tamari soy sauce

2 tablespoons sambal chili sauce

1⁄4 cup scallions, chopped fine

2 tablespoons mint leaves, chopped fine

2 tablespoons Thai basil leaves, chopped fine

2 tablespoons cilantro leaves, chopped fine

FOR THE DUMPLINGS

32 pieces dumplings wrappers, cut 2 inches by 2 inches

2 each eggs, whipped

1 cup corn starch

2 cups peanut oil

INSTRUCTION FOR THE FILLING & FRYING

1. In a medium sauté pan, sauté in sesame oil the garlic, shallots, lemongrass and ginger until slightly browned.

2. Add the lobster meat, soy sauce, sambal, and continue cooking for about one minute. Remove from heat and transfer to mixing bowl and cool.

3. After mixture is cool add the scallions, mint, basil and cilantro. Mix until incorporated.

FOR THE DUMPLINGS

1. Lay out dumpling wrappers evenly on a flat surface, then brush a thin layer of egg on each wrapper.

2. Place a small amount of the mixture in the center of the wrapper.

3. Then fold the edges of the wrappers up around the mixture and squeeze the edges to seal the dumpling.

4. Spread the corn starch on a cookie sheet and lay dumplings on the corn starch (this helps to keep them dry and crunchy)

5. Deep fry dumplings in 350 degree peanut oil until golden brown.

6. Serve with red curry coconut sauce in sake cup.

If you need a wine to pair with this delicious recipe, pick up a bottle of Rock Lobster Zinfandel or Nobilis Vinho Verde, both on special for our GO COASTAL event, July 28th through August 3rd.  At Central Market, you can also get $1.00 off both of Kent Rathbun's Curry Sauces – Yellow Curry or Red Curry – with an in-store coupon at our CM Cooks station.  We'll see you then!