INGREDIENTS
¼ cup lemon juice
1 lemon, zest finely grated
100ml extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
48 egg wonton wrappers
1 egg white, lightly beaten
50g butter
8 green prawns, peeled and deveined with tails intact
2 cloves garlic, crushed
METHOD
Make Prawn Filling: process prawns in a food processor for 10 seconds. Add egg white, salt, pepper and cream and process for a further 10 seconds or so, until it resembles thickly whipped cream. Stir through chives, cover and chill until required.
Whisk lemon juice, zest, oil, salt and pepper together in a large bowl and set aside.
Place 24 wonton wrapper on a work bench and place a heaped teaspoon of prawn mousse in the centre of each one. Brush exposed wrapper well with egg white, place a second wrapper on top and press firmly to seal well, extracting as much air as possible. Using a ravioli cutter, cut into squares, close to the filling but leaving enough wrapper to seal the filling in.
Bring a large saucepan of salted water to the boil and cook ravioli for 4 minutes.
Meanwhile, melt butter in a frying pan, add garlic, salt and prawns and cook for a few minutes, until prawns are opaque and just cooked through.
Drain ravioli, add to the bowl with the lemon mixture and toss gently. Serve 3 ravioli per person topped with a prawn and drizzled with the garlic butter from cooking the prawns.
