INGREDIENTS

INSTRUCTIONS

FOR THE SAUCE
TO COMPLETE THE DISH
Preparation -to make the potstickers Combine the shrimp and ginger in the
bowl of a food processor with a pinch each of salt and pepper and puree
until smooth and clinging to the sides of the bowl. Add the egg white and
puree until combined. Remove to a small bowl and stir in the green onion,
basil, cilantro and lemon juice and season to taste with salt and pepper.
Chill well.
When ready to fill the potstickers, place approximately I Tbl of filling in
the center of each wrapper and brush the edges with egg. Pinch one side
together about 1/4" up then, starting on one side or the other, fold 1/4"
pleats, one after the other until the entire dumpling is sealed. Store
refrigerated on parchment paper sprinkled with corn starch until ready to
cook.
For the sauce- Heat a suitable pot over high heat and add the oil. When the
oil is very hot, add the shrimp shells and saute, stirring frequently,
until the shells become bright pink. Add the shallots, leek and celery
until soft then add the green onion, ginger, peppercorns and tomato.
Continue to saute for two minutes then add wines and reduce by half. Add
the stock and the herb stems and reduce to a simmer. Simmer until reduced
by 1/3 then strain. Reserve.
For the cilantro- drizzle Combine the yogurt, wasabi and cilantro in a
blender and puree until almost smooth. Season to taste with salt and pepper
and reserve.
~ -To finish the dish- Marinate the swordfish in the olive oil after
cutting into steaks. Refrigerate until ready to cook the fish. Cook the
potstickers in salted boiling water for three minutes or until the wrappers
become soft. Remove from the water and drain. Hold until ready to finish.
When ready to serve, sprinkle the fish liberally with salt and freshly
ground black pepper and grill over high heat to medium rare (or to your
liking). Place the steaks in the center of a warm plate. Heat the peanut
oil in a saute pan over high heat and place the potstickers in, flat side
down (pleats up) and fry over medium-high heat until the bottoms become
golden brown. Place a lid over the pan and pour the oil out. Add the
cracked black peppercorns. Return to the heat and add two cups of the sauce
to the pan. Boil until the sauce is reduced to about half and then add the
butter. Reduce the heat and stir the butter into the sauce. Arrange the
potstickers around the swordfish, 3 on each plte and spoon the sauce over
fish and potstickers. Drizzle the cilantro over the potstickers and garnish
with cilantro sprigs.
Formatted by JoAnn Pellegrino via Buster 5/98
Recipe by: Chefs Anne and David Gingrass
Posted to MC-Recipe Digest by J Pellegrino <gigimfg@ix.netcom.com> on May
12, 1998

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