Prawn Ravioli with Lime Beurre Blanc
A delicate, restaurant style dish that turns sweet Correia prawns into a silky, elegant plate, perfect for a special dinner at home. Recipe inspired by Australian Prawns.
Ingredients
- 20 small prawns, peeled and roughly chopped
- 2 tsp tarragon, chopped
- 2 tsp chervil, chopped (plus extra to serve)
- ¼ cup crème fraîche
- 16 gow gee (dumpling) wrappers
- 12 cooked, peeled prawns, to serve
- Fresh chervil, to garnish
For the lime butter sauce:
- ⅓ cup white wine vinegar
- 1 eschallot, finely diced
- 250g chilled butter, chopped into cubes
- ¼ cup lime juice
- 1 tsp lime zest, finely grated
Method
Lime butter sauce:
- Place the vinegar, eschallot and ¼ cup water in a frying pan over heat and bring to the boil.
- Simmer until the liquid has reduced by roughly half.
- Strain out the eschallot, then return the liquid to the pan over medium heat. Gradually whisk in the chilled butter, a little at a time, until fully melted and combined.
- Remove from heat and whisk through the lime juice and zest. Set aside somewhere warm.
- Ravioli:
5. In a bowl, combine the chopped raw prawn meat, tarragon, chervil and crème fraîche. Season with salt and pepper.
6. Lay out the gow gee wrappers, lightly brush the edges with water, then spoon a small amount of prawn mixture into the centre of each.
7. Fold each wrapper over and press the edges firmly to seal.
8. Cook the ravioli in a large pot of boiling salted water for 8–10 minutes, until tender.
9. Drain and divide between serving bowls. Top with the extra cooked prawns, spoon over the warm lime butter sauce, and finish with fresh chervil and cracked pepper.