Prawn and leek ravioli

Recipe from: 2/1/2006 12:00:00 AM

Ingredients 14
Servings 4
Time 30

Ingredients

  • 2
    large leeks, finely chopped
  • 250
    ml
    (1 cup) fresh cream
  • 3
    ml
    (1/2 tsp) truffle oil (or peanut oil)
  • 3
    pinch
    salt to taste
  • 3
    pinch
    pepper to taste
  • 6
    tiger prawns, shelled and de-veined
  • 24
    wonton sheets
  • 250
    ml
    (1 cup) dry white wine or fish stock
  • 60
    ml
    (4T) white wine (for bisque sauce)
  • 125
    ml
    (1/2 cup) cream
  • 100
    g
    rocket
  • 65
    ml
    (1/4 cup) shaved Parmesan cheese
  • 65
    ml
    for sauce: (1/4 cup) bisque sauce
  • 30
    ml
    (2T) Parmesan cheese
 

Method

15
 
1. Blanch the leeks in salted boiling water. In a separate saucepan, reduce the cream to 150ml. Add the leeks and truffle or peanut oil. Season to taste.

2. Cut the prawns into three pieces each. Spoon a little of the cooked leeks onto each wonton pastry sheet and top with two pieces of prawns.

3. Seal the edges with a little flour and water. Simmer gently for 15 minutes in white wine or fish stock.

4. To make bisque sauce: Purée remaining pieces of prawns and flavour with 60ml (4T) white wine and 125ml (1/2 cup) fresh cream.

5. Serve with rocket salad, bisque sauce and sprinkle with Parmesan cheese.

 

Read more on: fish/seafood  |  grill
 

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