King prawn ravioli

A fresh dish of prawn, tomato, cucumber, and lemongrass. This recipe features espelette pepper, a chilli powder from the Basque region of Southern France.

• serves

  6

• prep

  20 minutes

• cook

  25 minutes

• difficulty

  Mid

Stream free On Demand

Episode 7

episode • Guillaume's Paris • 

travel • 

24m

G

episode • Guillaume's Paris • 

travel • 

24m

G

Ingredients

• 2 stalks lemongrass
• 250 ml (1 cup) oil
• 2 French shallots, finely chopped
• 200 g cherry tomatoes
• ¼ red chilli, finely chopped
• ½ telegraph cucumber, finely chopped
• 1½ tbsp finely chopped coriander
• 1 tbsp lime juice
• sea salt flakes, to taste
• espelette pepper, to taste
• ½ small bunch chives, finely chopped
• 1 tsp roughly chopped flat-leaf parsley
• 2 tsp finely sliced mint
• lime zest, finely grated, to serve

Ravioli

• 36 square egg wonton wrappers
• 1 egg white
• 500 g green king prawns, peeled, deveined

Instructions

1. For the dressing, using a rolling pin or meat hammer, bruise the lemongrass stalks. Place into a small saucepan and cover with the oil. Simmer for 15 minutes, then leave to infuse for 24 hours.
2. Place a medium saucepan over medium heat. Strain the lemongrass oil and add 100 ml to the saucepan. Add the French shallots and sauté for 2-3 minutes, or until softened. Add the cherry tomatoes and red chilli and cook, stirring, until the chilli is fragrant, 30 seconds. Remove from the heat.
3. Roughly chop the king prawns. Lay 18 wonton wrappers on a work surface. Using a pastry brush, brush with egg white, place a heaped tablespoon of prawns on the centre of each wonton wrapper.
4. Top with another wonton wrapper and press down using the back of a 4.5 cm cutter to seal. Seal the wonton well to remove any excess air. Use a 6.5cm round cutter to trim any excess wonton pastry from the ravioli.
5. Bring a large saucepan of salted water to the boil. Add the ravioli, and cook for 2-3 minutes, until they float to the top. Drain.
6. Add the cucumber, 1 tbsp coriander and lime juice to the lemongrass oil tomatoes. Add extra lemongrass oil if desired. Season with salt and espelette pepper to taste, stir to combine.
7. Divide ravioli between 6 serving bowls. Pour over the lemongrass dressing and garnish with the tomato and cucumber. Sprinkle with the remaining herbs, finely grated lime zest and espelette pepper.

 

Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in Guillaume's Paris. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 7

episode • Guillaume's Paris • 

travel • 

24m

G

episode • Guillaume's Paris • 

travel • 

24m

G