In a medium saucepan, sauté in sesame oil the garlic, shallots, lemongrass
and ginger until slightly browned.
Remove from heat and transfer to mixing bowl. Fold in the lobster meat,
soy sauce, sambal, scallions, mint and basil.
Lay out dumpling wrappers evenly on a flat surface, then brush a thin layer
of egg on each wrapper. Place a small amount of the mixture in the center of
the wrapper. Fold the edges of the wrappers up around the mixture and squeeze
the edges to seal the dumpling.
Deep fry dumplings in 350 degree F peanut oil until golden brown.
Source: Kent Rathbun, Executive Chef, Abacus, Dallas, Texas - as published in
Southwest Food Service News.