Seafood ravioli with sesame dressing

  • 10 mins cooking
  • Serves 4
  • Print


Seafood ravioli with sesame dressing
  • 250 gram uncooked medium king prawns, shelled, coarsely chopped
  • 100 gram red fish fillets, coarsely chopped
  • 2 clove garlic, crushed
  • 2 centimetre piece fresh ginger, grated
  • 1/2 teaspoon sesame oil
  • 24 wonton wrappers
  • 12 scallops without roe
  • 1 egg white, lightly beaten
  • 1/2 cup loosely packed coriander leaves
  • 2 green onions, thinly sliced
  • sesame dressing
Sesame dressing
  • 2 tablespoon kecap manis
  • 2 tablespoon rice wine vinegar
  • 1/4 teaspoon sesame oil
  • fresh long red chilli, thinly sliced


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.
Sesame dressing
  • 6
    Combine ingredients in screw-top jar; shake well.

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