Seafood ravioli with sesame dressing
1.Blend or process prawn, fish, garlic, ginger and sesame oil until mixture forms a coarse paste. Place one heaped teaspoon of prawn mixture in centre of each of 12 wrappers; top each with a scallop. Brush edges of wrappers with egg white; top each with another wrapper, pressing edges firmly.
2.Using blunt edge of 5.5cm round cutter, gently press down around filling to enclose securely. Using 7cm cutter, cut filled ravioli into rounds; discard excess wrapper pastry. Rest ravioli on a tea-towel-lined tray.
3.Make sesame dressing.
4.In a large saucepan of gently boiling water, cook ravioli, uncovered, in two batches, about 3 minutes or until ravioli float to the surface. Remove ravioli from pan; drain on absorbent paper.
5.Divide ravioli among serving plates; drizzle with dressing, sprinkle with coriander and onion.
6.Combine ingredients in screw-top jar; shake well.