| 1 | lb | Fresh shrimp peeled and tails removed |
| 1 | ts | Fresh ginger peeled and minced fine |
| 1 | ts | Fresh basil leaves chopped |
| 1 | ts | Fresh cilantro leaves chopped |
| 1 | | Egg white |
| 1/4 | | Fresh lemon squeezed |
| 1 | | Green onion sliced finely |
| 1 | | Whole egg beaten |
| 24 | | Potsticker wrappers; (siu gow) |
| | FOR THE SAUCE |
| 3 | tb | Olive oil |
| | All of the shells and tails from the above shrimp |
| 3 | | Shallots peeled and sliced thinly |
| 1 | sm | Leek sliced thinly |
| 1 | | Rib Celery sliced thinly |
| 3 | | Green onions |
| 3 | sl | Fresh ginger root 1" dIameter and 1/4" thIck |
| 1 | c | Chopped fresh tomato |
| 1 | c | White wine |
| 1/2 | c | Plum wine |
| 2 | c | Chicken stock |
| 1 | tb | Black peppercorns |
| | All stems from the above basil and cilantro |
| | For the Cilantro Drizzle |
| 1 | c | Creme fraiche |
| 1 | tb | Fresh wasabi grated; (or frozen not powdered) |
| 1/2 | bn | Fresh cilantro |
| | TO COMPLETE THE DISH |
| 2 | lb | Fresh swordfish filet cut Into 8 equal steaks |
| 3 | tb | Olive oil |
| 1 | tb | Peanut oil |
| 1/2 | ts | Cracked black peppercorns |
| 3 | tb | Sweet butter |
