Prawn Ravioli dressed with Shellfish Bisque


  • 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


  • 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.

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