Prawn, Macadamia and Coriander Ravioli
Courtesy of Australian Macadamias 4 Servings • 20 Min. Prep Time • 5 Min. Cook Time| Ingredients |
|---|
| 1/2 c. roasted macadamias, roughly chopped |
| 1 c. fresh coriander, chopped |
| 1 Tbsp. lime juice |
| 1 Tbsp. rice wine vinegar |
| fresh ground black pepper |
| 1 Tbsp. soy sauce |
| 24 large uncooked green king prawns, peeled |
| 24 wonton wrappers |
| Stock |
| 3 c. water |
| 1 c. dry white wine |
| 1 kaffir lime leaf or 1/2 tsp. grated lime peel |
| 1 Tbsp. Vietnamese fish sauce |
| 1 Tbsp. fresh ginger root, chopped |
| 1 stalk lemongrass, crushed and chopped |
Directions:
1. Boil the stock ingredients in a large saucepan.
2. Combine the macadamias, coriander, lime juice, vinegar and pepper to taste. Stir in the prawns. 3. Lay out 12 of the wonton wrappers and place a spoonful of the mixture on the center of each wrapper. Brush edges with water or beaten egg. Place another wonton wrapper on top, pressing edges to seal.
4. With a slotted spoon, gently slide a few ravioli into rapidly boiling stock. Cook 2-3 min. or until the prawns are cooked. Remove with the slotted spoon and serve with a little of the combined stock and soy sauce.
Wine Pairings:
Chardonnay, Riesling/Rhine, Sauvignon Blanc