How Do You Make Lobster And Scallion Pancakes With A Butter Wine Sauce?
This is a variation on the Korean pancakes filled with shrimp. I love lobster and wanted to give this my own flair. The white wine butter sauce for dipping is great as well. 2 garlic cloves, minced and mashed 3/4 c. water 2 large eggs, beaten 3 tbsp sesame oil 3/4 c. rice flour 1 c. of scallions, finely chopped 1/2 c. red bell pepper, finely chopped 1/2 p. lobster, cooked & chopped into small pieces Dipping Sauce: 3 tbsp butter 1 tbsp freshly grated ginger 1/2 c. white wine 2 tbsp mirin sesame seeds (for garnish) Mix the mashed garlic and salt together. Add and whisk together the water, eggs, and one tablespoon of sesame oil. Slowly add the rice flour and whisk together with the other ingredients until you have a smooth consistency. Fold on the scallions, bell pepper, and lobster. Heat one tablespoon of the sesame oil in a large pan over medium to high heat. Stir batter and then place batter in pan to make pancakes the size you desire. Make sure each pancake has some lobster and veggie
