Lobster and Shrimp Potstickers

Each Saturday through the end of the month there are family-friendly performances at the Shops at Legacy. As part of that music series, there are plenty of restaurants with the perfect patio to enjoy the life music. Chef Freddy Brooker of Cru joins Good Day for a preview.
 

Lobster and Shrimp Potstickers

1 lb lobster meat
2.5 lb shrimp
4 oz carrots, minced
1 oz ground ginger
1 oz cilantro
1 oz garlic
2 ea eggs
0.25 oz soy sauce
0.25 oz lemon juice
salt & pepper to taste

Combine all ingredients into a food processor and pulse until roughly chopped and just combined (not a smooth paste).  Fill gyoza skins and press.  Blanch pot stickers in salted water for 2 minutes and then drain to an ice bath.

Spicy Lemon Sauce

2 cups lemon juice
1 cup soy sauce
0.25 cup garlic, minced
4 cups sweet Thai chili sauce
2 tsp sea salt
2 tsp cayenne pepper
0.5 cup oil blend

Combine lemon juice, chili sauce and soy sauce in a small bowl.  Wisk in oil to combine, stirring in garlic.  Season with salt and cayenne pepper.  Strain sauce, discarding solids.

To Plate

3 ea Fresno chilis, cut into rings
3 ea sunflower sprout springs
1 tbsp cucumber, small dice

Saute potstickers in oil until golden brown.  Spoon spicy lemon sauce over potstickers to coat.  Garnish with cucumber, Fresno chilies and sunflower sprouts. 

LINK: www.shopsatLegacy.com