Prawns with Prawn Ravioli

By akselden

Ingredients

• 20 large prawns, 10 to 12 ounces
• 1 egg-white
• 2 green onions, sliced
• 1 cup dry white wine
• 1 teaspoon peanut oil
• 12 wanton
• 1 Roma tomato, peeled and chopped
• 1 -inch chunk fresh ginger, shredded
• Juice of 1/2 lemon
• 1/2 cup whipping cream
• Salt and freshly ground pepper
• Baby Carrots (see recipe following)
• Chopped chives for garnish

Preparation

Step 1

Peel and clean the prawns. Chop the shells and transfer them to a medium-size nonreactive saucepan. Leave 12 prawns whole and cut the remaining 8 into 1/4-inch pieces. Combine the pieces in a bowl with the egg white, the green parts of the onions, 2 tablespoons of the wine and the peanut oil. Let them marinate for about 20 minutes. Fill the wanton wrappers with the prawn mixture, folding them over once to make a semicircular shape. Seal them by moistening the edges and pressing them securely together with a fork. Set the ravioli aside. To the chopped shells add 1/2 cup of the remaining wine and the rest of the onions,
the tomato, the ginger and the lemon juice. Boil the mixture until it is almost dry. Strain the juice into a small bowl, pressing the solids to extract as much liquid as possible. If there is more than 1 tablespoon of liquid, return it to a clean saucepan and boil it until it reduces to 1 tablespoon. Add the cream and boil for 2 to 3 minutes, until the sauce thickens lightly. Taste for salt and pepper and keep the sauce warm.
Bring a large pot of water to a boil. Drop in the ravioli to boil for 2 minutes, drain them well and place 3 each around the edge of four dinner plates. Make a little pile of Baby Carrots in the center. Simmer the whole prawns in the remaining wine in a small saucepan or skillet for 2 minutes, turning once. Drain them well and place them between the ravioli in the plates. Divide the sauce among the four plates, spooning it lightly over the prawns and ravioli. Sprinkle with chopped chives. Serves 4