Combine lobster meats and prawn meat in a food processor and pulse until fine and well combined.
Tip lobster into a medium size bowl and add celery, carrot, coriander, ginger and spring onion, stir to combine.
Add salt, pinch of pepper, sugar, cornflour, sesame oil and shaoxing wine and stir to combine well.
Lay out wonton wrappers a few at a time.
Place a heaped teaspoon of lobster mix into the center of each wrapper.
Dip your fingers into a small bowl of water and wet each edge of the wrapper.
Bring opposite corners of the wonton wrapper to the middle and press lightly at the top.
Bring the remaining sides in and press together each meeting edge, making sure the dumpling is sealed.
Set aside on baking paper.
Continue until all the mix has been used.
To pan fry the potstickers, add vegetable oil to a large frying pan, non-stick preferred. Turn on medium heat.
Arrange half of the dumplings and pan fry until the bottoms turn golden brown and become crispy.
Add about 4 tablespoons of water and cover the pan with its Lid immediately.
Steam the dumplings for about 3 minutes then remove the lid and cook the potstickers until the water has evaporated.
Repeat to cook all the dumplings.
Serve hot with a light Asian dipping sauce such as Nuoc cham.
Check out our Back of Boat locations to pick up your fresh lobsters just in time for Christmas.
To find out more and to pre-order click on the link below.