Name: Seafood ravioli with sesame dressing
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 250 gram uncooked medium king prawns, shelled, coarsely chopped; 100 gram red fish fillets, coarsely chopped; 2 clove garlic, crushed; 2 centimetre piece fresh ginger, grated; 1/2 teaspoon sesame oil; 24 wonton wrappers; 12 scallops without roe; 1 egg white, lightly beaten; 1/2 cup loosely packed coriander leaves; 2 green onions, thinly sliced; sesame dressing; Sesame dressing; 2 tablespoon kecap manis; 2 tablespoon rice wine vinegar; 1/4 teaspoon sesame oil; fresh long red chilli, thinly sliced

Ingredients

250 gram uncooked medium king prawns, shelled, coarsely chopped

100 gram red fish fillets, coarsely chopped

2 clove garlic, crushed

2 centimetre piece fresh ginger, grated

1/2 teaspoon sesame oil

24 wonton wrappers

12 scallops without roe

1 egg white, lightly beaten

1/2 cup loosely packed coriander leaves

2 green onions, thinly sliced

sesame dressing

Sesame dressing

2 tablespoon kecap manis

2 tablespoon rice wine vinegar

1/4 teaspoon sesame oil

fresh long red chilli, thinly sliced

Method

Seafood ravioli with sesame dressing

1.Blend or process prawn, fish, garlic, ginger and sesame oil until mixture forms a coarse paste. Place one heaped teaspoon of prawn mixture in centre of each of 12 wrappers; top each with a scallop. Brush edges of wrappers with egg white; top each with another wrapper, pressing edges firmly.

2.Using blunt edge of 5.5cm round cutter, gently press down around filling to enclose securely. Using 7cm cutter, cut filled ravioli into rounds; discard excess wrapper pastry. Rest ravioli on a tea-towel-lined tray.

3.Make sesame dressing.

4.In a large saucepan of gently boiling water, cook ravioli, uncovered, in two batches, about 3 minutes or until ravioli float to the surface. Remove ravioli from pan; drain on absorbent paper.

5.Divide ravioli among serving plates; drizzle with dressing, sprinkle with coriander and onion.

Sesame dressing

6.Combine ingredients in screw-top jar; shake well.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Seafood ravioli with sesame dressing

Sesame dressing

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