Ingredients:
- 1kg green prawns, peeled (reserve shells) and deveined
- ½ cup vegetable oil
- 1 large onion, unpeeled, roughly chopped
- 6 lcoves garlic, unpeeled, squashed
- 2 carrots, unpeeled, roughly chopped
- 1 large mild red chilli, roughly chopped
- 2tsp black peppercorns
- 2 ripe tomatoes, roughly chopped
- 1tsp salt
- 1 ½ cup white wine
- 3 cups water
- 1tbsp tomato paste
- ¼ cup cream
- Salt and white pepper
- 1 bunch chives, thinly sliced
- 24 wonton wrappers
- 1 egg, beaten
Method:
- Heat oil in a large pan and add onion, garlic, carrot, chilli and peppercorns
- Fry over a medium heat for 10 minutes until well browned and caramelised
- Meanwhile prepare prawns and refrigerate prawn meat until required
- Add heads and shells to pot and continue frying and crushing shells and vegetables to extract maximum flavour
- Add tomatoes, salt, wine and water to pot
- Simmer gently for 40 mins, occasionally crushing ingredients to extract more flavour
- Strain prawn stock and press down on ingredients, (again!) to extract their flavour
- Rinse pot to clean, add strained stock and gently boil to reduce by half to approx ½ cups
- Whisk in tomato paste and cream and reduce a little more if required to make a smooth pouring sauce consistency
- Sean to taste, cover and set aside
- To make ravioli, slice prawns in half horizontally
- Arrange 12 wonton wrapper on a work space and paint around eggs with beaten egg
- Arrange 2 halves of prawn meat, coiled together to form a circular shape on each wonton wrapper
- Sprinkle a little chopped chives over each prawn
- Gently drape another wonton wrapper over the prawn meat and gently press edges together, pressure out any air bubbles as you go
- Cook ravioli in a large wide pan of simmering water, for approx. 4 minutes. You may need to work in a few batches
- As ravioli are cooked, place them gently into servicing bowls (3 per serve) and keep covered to keep warm
- Gently reheat sauce and spoon over cooked ravioli
Sprinkle with chopped chives to serve for four.
