Lobster Scallion Shooters

2 oz. sesame oil
4 cloves garlic, minced
2 shallots
1 stalk lemongrass, minced
2 oz. ginger, peeled and minced
1 lb. lobster meat, chopped fine
4 T. tamari soy sauce
2 T. sambal chili sauce
1 bunch scallions, chopped
2 T. mint
2 T. basil
32 pieces dumpling wrappers
2 eggs, whipped
3 C. peanut oil

In a medium sauce pan, sauté in sesame oil the garlic, shallots,
lemongrass and ginger until slightly browned. Remove from heat and
transfer to mixing bowl. Then 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. Then fold the edges of the
wrappers up around the mixture and squeeze the edges to seal the
dumpling. Deep fry dumplings in 350 degrees F peanut oil until
golden brown.