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Lawrence Klang

Lawrence Klang is the Chef de Cuisine at Natalie's restaurant at the Camden Harbour Inn in Camden, Maine. He received his formal culinary training at Le Cordon Bleu L'Art Culinaire, London. Prior to his arrival at Natalie's he worked at London's Capital Hotel and Claridge's Hotel; Restaurant Jacques Maximin, Vence, France; Criolla's Restaurant, Grayton Beach, Florida; Restaurant Saint Emillion, Fort Worth, Texas and Fish out of Water, Santa Rosa Beach, Florida. Klang presented "A Maine No?l" at the James Beard House in New York City in December 2008 and recently returned from a week in the two-star Michelin Ciel Bleu in Amsterdam, where he worked with renowned chef Onno Kokmeijer. Klang has been invited to return in 2010 for two weeks to present a special shared menu. He is known for his exceptional ability to blend his classic French training with his own artistry to create exceptionally delicious ways to present the cornucopia of wonderful ingredients found here on the Maine coast.


By Lawrence Klang

INGREDIENTS:

2 cups finely chopped mushrooms
1 cup finely chopped scallions
1 tablespoon minced plus 1 slice fresh ginger
Salt
1 to 2 drops sesame oil
1 package kombu seaweed
High quality soy sauce
1 liter bottled water
1 package wonton wrappers

INSTRUCTIONS:

METHOD:

On low heat, sweat the mushrooms with 1 tablespoon water. Cook until all liquid has evaporated. Add the scallions and minced ginger and cook until soft. Season lightly with pinch of salt and sesame oil. Set aside and chill.

In a medium saucepot, add kombu seaweed, ginger slice, soy, and bottled water. Heat to medium for 5 to 10 minutes. Remove from the heat and cover pot with plastic wrap.

Remove the wonton wrappers from the package and spread out on a large work area, allowing for about six per person. Spoon a dollop of mushroom mixture in the center of each wonton wrapper and seal the edges with a small amount of water. Set aside.

Blanch the dumplings in rapidly boiling water. Add to kombu consommé and garnish with minced scallions and thinly sliced button mushrooms. Serve immediately.

Adapted by StarChefs.com

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Round out the Meal:
With steamed brown rice.

Beverage Pairing:
Serve with sake or ginger beer.