Chilli Crab Wanton Ravioli
Makes about 22 ravioli. Serves 4-6 people
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g crab meat (I used OKEANOSS from ntuc)
- 22 bay scallops
- 113 g cream cheese (softened)
- 3 tbsp chopped coriander leaves / cilantro
- 1 pack of wonton skin (about 50 pieces)
- Salt and pepper to taste
- 2 shallots
- 3 cloves garlic
- 1 inch thumb ginger
- 1 stalk lemongrass
- 2 chilli padi (seeds removed (or to taste))
- 1/2 cup ketchup
- 1 tbsp vinegar
- 1 1/2 tbsp sugar
- 1/2 tsp belacan chilli (or to taste)
- 3/4 cup chicken stock
- 1 egg (lightly beaten)
- salt and pepper to taste
- 1 tbsp oil
- spring onions to serve
Instructions
- 1
Wonton Ravioli
- 2
In a large mixing bowl, add cream cheese, crab meat, and cilantro.
- 3
Season with salt and pepper.
- 4
Place a wonton wrapper on work surface, scoop about 1 heaping tbsp of filling on the wonton.
- 5
Push a bay scallop into the middle of the filling.
- 6
Using your finger or a brush, wet the sides with water.
- 7
Lay another piece of wonton skin over, and start sealing the sides, making sure there's no air trapped in there.
- 8
Then lay it on a tray lightly dusted with flour until ready to use.
- 9
Cover with a damp cloth while you continue wrapping the rest.
- 10
To cook, bring a pot of water to boil, then add some olive oil.
- 11
Drop ravioli on the olive oil to coat so that it doesn't stick.
- 12
Cook in batches, so not over crowd your pan/pot.
- 13
Cook for 3-4 minutes or until done. (about 5-6 minutes if frozen)
- 14
Drain and plate on serving plate.
- 15
Chilli Crab Sauce
- 16
In a food processor, blend together ginger, garlic, shallot, chilli padi, and lemongrass to get a paste.
- 17
Add a splash of chicken stock if it's not blending well.
- 18
In your frying pan, add 1 tbsp oil, and saute paste with belacan chilli for a minute.
- 19
Then add in chicken stock, and ketchup
- 20
Season with vinegar, sugar, salt and pepper.
- 21
Bring to a boil, then lower heat to medium
- 22
Slowly drizzle in beaten egg while swirling with spatula to thicken sauce.
- 23
When sauce is thicken and egg is all cooked, remove from heat.
- 24
To assemble
- 25
Plate ravioli on plate, then drizzle some chilli crab sauce over.
- 26
Garnish with spring onions and serve.