Recipe

Prawn and scallop tortellini

Sep 30, 1974 2:00pm
  • 40 mins cooking
  • Serves 6
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Ingredients

Prawn and scallop tortellini
  • 500 gram uncooked medium king prawns (shrimp), shelled, deveined
  • 250 gram scallops without roe
  • 1 tablespoon olive oil
  • 2 tablespoon each finely chopped fresh vietnamese mint and fresh chervil
  • 2 tablespoon finely chopped preserved lemon rind
  • 2 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 200 gram soft goat's cheese
  • 275 gram packet round wonton or gow gee wrappers
  • 1 tablespoon each finely chopped fresh flat-leaf parsley and fresh chervil
Lemon dressing
  • 1/2 cup (125ml) olive oil
  • 1/4 cup (60ml) lemon juice

Method

Prawn and scallop tortellini
  • 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.

Notes

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.

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