Prawn, Macadamia and Coriander RavioliServes four as an entree.
- 1/2 cup roasted macadamias, roughly chopped
- 1 cup chopped fresh coriander leaves
- 1 tablespoon lime juice
- 1 tablespoon rice wine vinegar
- Freshly ground black pepper
- 1 tablespoon soy sauce
- 24 large green king prawns, peeled
- 24 wonton wrappers
Stock:
- 750ml water
- 1 cup white wine
- 1 kaffir lime leaf
- 1 tablespoon fish sauce
- 1 knob ginger, chopped
- 1 stalk lemongrass, crushed and chopped
Bring the 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 for 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.
� Recipe & photo courtesy of Australian Macadamia Society
Cook for 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.
� Recipe & photo courtesy of Australian Macadamia Society
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