Seafood Shumai in a Lemon Grass Broth Recipe | Ming Tsai | Food Network

Ingredients

• 2 cups master seafood mixture, recipe follows
• 1 egg
• 2 ounces chopped, frozen butter
• 1 package shumai wrappers
• Lemongrass Broth, recipe follows
• 1 pound rock shrimp, diced
• 1 pound Chilean sea bass, diced
• 1 pound bay scallops, diced
• 1 tablespoon minced ginger
• 1 teaspoon sesame oil
• 1/2 cup chopped scallions
• 1/4 cup chopped cilantro
• Salt and white pepper
• 1 onion, sliced
• 1 jalapeno sliced with the seeds
• 4 slices peeled ginger
• 6 stalks lemongrass, sliced, white part only
• 1/4 cup fish sauce
• 4 cups chicken stock
• Dash white pepper
• 1 lemon, juiced