©Copyright 2002 MSCOMM
Michèle Serre, Editor
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Steamed Dublin Bay Prawn Ravioli
(Dublin Bay Prawn, Langoustine or Scampi)
Preparation time: 20 minutes
Waiting time: 50 minutes
Cooking time: 7 minutes
Cost: Reasonable
Difficulté: Medium
Chef's Tips
Decorate with orange zest and cilantro; add a few drops of olive oil.
This dish can be accompanied plenty of soya sauce, spices, citrus fruits, etc.
60 g (2 oz.) green cabbage leaves, blanched and cooled 150 g (5 oz.) Dublin Bay prawns or langoustines ½ bunch of cilantro, chopped ½ bunch of chives, chopped 5 pieces of preserved tomato, chopped 1 egg yolk 1 tbsp. cream 2 pinches of orange zest Salt and freshly ground pepper Dough for steamed ravioli 450 g (1 lb.) bôt banh bao flour (available in Asian stores) 250 ml (1 c.) milk 30 g (2 tbsp.) sugar Salt 1 tbsp. canola oil |
Preparation
- Cut the cabbage leaves into julienne strips. Shell the prawns and dice them. Combine all the ingredients for the filling. Add salt and pepper. Set aside.
- Combine all the ingredients for the ravioli dough except the oil. Let rest 20 minutes and then knead the dough again with the canola oil. Cover with plastic wrap and let rest 30 minutes.
- Take walnut-size balls of dough and roll out flat. Place a teaspoonful of the filling into each one and seal; then place each ravioli on top of a thin carrot slice. Steam for 7 minutes and serve in a bamboo basket.
- Decorate with orange zest and cilantro.
- Add a few drops of olive oil.
- This dish can be accompanied by plenty of soya sauce, spices, citrus fruit, etc
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