While certainly not traditional, egg wonton wrappers can be used to make a quick entrée when you don’t have the time or inclination to make your own fresh pasta.
Ingredients for eight as an entrée
- 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
- 6 green prawns, peeled and deveined with tails intact.
- 2 cloves garlic, crushed
- Prawn Filling
- 500g green prawns, peeled and deveined
- 1 egg white
- Salt flakes and freshly ground white pepper, to taste
- 125ml cream
- 1 tablespoon finely snipped chives
- 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 18 wonton wrapper on a work bench and place a heaped teaspoon of prawn mousse in the centre of each one. Brush exposed pasta 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.
Alternative species: bugs, crabmeat, marron, rocklobsters.