Seafood Shumai in a Lemon Grass Broth

2 cups master seafood mixture, recipe follows
1 egg
2 ounces chopped, frozen butter
1 package shumai wrappers
Lemongrass Broth, recipe follows

In a food processor, add seafood mixture, egg and butter. Pulse until butter is incorporated but still visible (small pieces).

Place 1 tablespoon of mixture on a wrapper and bring up sides going around the mound. Continue with remaining mixture and wrappers. Drop, open side up, from 6 inches on a flat surface to flatten the shumai bottoms.

Steam shumai for 8 minutes.

To plate, into 4 soup plates, place 3 shumai each. Ladle 4 ounces broth around shumai. Serve and enjoy.

Master Seafood Mixture

1 pound rock shrimp, diced
1 pound Chilean sea bass, diced
1 pound bay scallops, diced
1 egg
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 cup chopped scallions
1/4 cup chopped cilantro
Salt and white pepper

In a food processor, add shrimp, bass, scallops, egg, ginger and sesame oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in scallions and cilantro.

Season with salt and pepper.

Lemon Grass Broth

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

In a 2-quart casserole, saute onions, jalapeno, ginger and lemongrass. Deglaze with fish sauce and reduce by 80 percent.

Add stock and dash of white pepper. Reduce by 20 percent on a slow simmer, about 45 minutes. Strain and keep hot. Check for seasoning. Squeeze in lemon juice right before serving.