500 g medium raw prawns
1 tbsp cream
1 tbsp finely chopped coriander
Salt and pepper, to taste
24 gow gee wrappers
2 tsp butter
Coriander leaves, to garnish
Ginger butter sauce
¼ cup white wine
¼ cup white wine vinegar
10 black peppercorns
2 eschalots, chopped
1 tsp finely grated fresh ginger
125 g chilled unsalted butter, cut into cubes
2 tsp lemon juice
- Peel, devein and finely chop prawns, reserving 8 whole prawns, peeled with tails intact. Set aside. Combine chopped prawns with cream and coriander. Season with salt and pepper.
- Place 2 tsp of mixture in centre of half the wrappers. Brush edges with water and top with remaining wrappers. Press edges to seal, avoiding any air pockets. Place in a single layer on an oven tray lined with baking paper. Cover. Refrigerate.
- Make sauce just before serving. Place wine, vinegar, peppercorns and eschalots in a small saucepan over a medium heat. Simmer for 5 minutes, or until reduced to 1 tbsp. Strain. Return liquid to pan. Reduce heat to low. Add ginger. Gradually whisk in butter until sauce is pale and creamy. Don’t boil. Whisk in juice. Remove. Season with salt and pepper. Cover to keep warm.
- Bring a large saucepan of lightly salted water to the boil. Add ravioli in three batches. Cook for 3 to 4 minutes, or until ravioli float to the surface. Remove with a slotted spoon.
- Meanwhile, heat butter in a small frying pan over a medium heat. Cook reserved prawns for 2 minutes, or until tender.
- Divide ravioli between four serving bowls. Spoon over warm sauce and divide prawns over top. Garnish with coriander leaves.