Recipe : Prawn Ravioli with Mint and Pea Puree

4th March 2012

Ingredients (serves 4 chicks or 2 dudes)

• 1¼ cups (310ml) chicken stock
• 2½ cups (300g) frozen peas
• ½ cup loosely packed fresh mint leaves
• 40g butter
• 1 clove garlic, crushed
• 1kg uncooked medium king prawns
• 1 egg white
• 1 tablespoon sweet chilli sauce
• 2 tablespoons lemon juice
• 1 long green chilli, chopped finely
• 40 wonton or gow gee wrappers
• ¼ cup (30g) frozen peas, extra

Method

Bring chicken stock to a boil in medium saucepan. Add peas, mint and butter; return to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until peas are soft. Cool 10 minutes; blend or process with garlic until smooth.

Shell and de-vein prawns. chop half of the prawns coarsely. Blend or process remaining whole prawns with egg white, sauce and half of the juice until mixture is almost smooth. Combine in large bowl with chopped prawn and chilli.

Centre 1 tablespoon of the prawn mixture on one wrapper; brush around edges with water. Top another wrapper; press edges together to seal. Repeat with remaining prawn and wrappers. Cook ravioli, in large saucepan of boiling water, uncovered, until ravioli float to the surface and are cooked.

Meanwhile, return pea puree to same medium saucepan, add extra peas and remaining juice; stir over heat until peas are just tender.

Divide drained ravioli among plates and top with pea puree.

Calories : 389 per chick serve