Made with wonton or gow gee wrappers and filled with scallops and prawns these aren’t your ordinary tortellini, they’re much easier … and tastier!
1.To make lemon dressing; place ingredients in screw-top jar; shake well.
2.Coarsely chop prawns and scallops. Heat oil in large frying pan; cook seafood over medium heat until prawns change colour, cool.
3.Combine seafood, herbs, preserved lemon, salt, pepper and cheese in medium bowl.
4.Place a gow gee wrapper on bench; place a level tablespoon of the seafood mixture in centre, brush edge with water. Fold in half; bring two points together to make a crescent shape, press gently to seal. Repeat with remaining ingredients.
5.Cook tortellini in large saucepan of boiling water until tortellini floats to the top; drain. Transfer to large heatproof bowl; drizzle with a little dressing.
6.Serve tortellini drizzled with remaining dressing; sprinkle with extra chervil sprigs to serve.
Cover gow gees with a damp tea towel to stop them drying out while making the tortellini. The tortellini can be made a day ahead; store, in a single layer, covered in plastic wrap, in the refrigerator until ready to cook. Preserved lemons can be bought from delicatessens and some supermarkets. Remove a piece of lemon from the jar, discard the lemon flesh. Rinse the rind under water, dry, then chop finely.