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PRAWN, MACADAMIA AND CORIANDER RAVIOLI
Ingredients
- 1/2 cup roasted macadamias, roughly chopped
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1 cup chopped fresh coriander leaves
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1 tblsp lime juice
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1 tblsp rice wine vinegar
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freshly ground black pepper
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1 tblsp soy sauce
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24 large green king prawns, peeled
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24 wonton wrappers
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STOCK:
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750ml water
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1 cup white wine
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1 kaffir lime leaf
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1 tblsp fish sauce
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1 knob ginger, chopped
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1 stalk lemongrass, crushed and chopped
Method
Bring the stock ingredients to the boil in a large saucepan. In a small bowl combine the macadamias, coriander, lime juice, vinegar and pepper to taste. Stir in the prawns. Lay out 12 of the wonton wrappers and place a spoonful of the mixture with 2 prawns on the centre of each wrapper. Brush edges with water or beaten egg. Place another wonton wrapper on top, pressing edges to seal. With a slotted spoon, gently slide a few ravioli into rapidly boiling stock. Cook 2-3 minutes or until the prawns show bright orange through the dough. Remove with the slotted spoon and serve three each onto heated plates or shallow bowls. Strain a cup of the stock into a jug and mix in the soy sauce. Spoon over and around the ravioli and serve straight away. Serves 4 as an entree
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