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Prawn Ravioli With Crustacean Bisque Sauce

Serves 6

12 medium prawns, peeled and cleaned, shells reserved for bisque sauce
2 cloves of garlic, finely chopped
4 coriander roots, washed and finely choppped
200ml pouring cream
36 wonton wrappers

Crustacean Bisque Sauce:
olive oil
reserved shells from prawns
1 onion, chopped
1 carrot, chopped
1 clove of garlic, shopped
100ml white wine
50ml brandy
50ml port
4 tomatoes, halved, seeded and chopped
8 sprigs of thyme
1 fresh bay leaf
800ml chicken stock
80ml pouring cream

For crustacean bisque sauce, heat 2 tablespoons olive oil in a heavy based saucepan and cook reserved prawn shells over medium heat for 3-4 minutes or until light golden. Add onion, carrot and garlic and cook for another 5 minutes, then add the wine, brandy, port and cook until reduced by half. Add tomatoes, thyme, bay leaf and stock, bring to a boil and simmer for 15 minutes. Strain through a fine sieve, pressing with a spoon to extract as much liquid as possible. Transfer liquid to a clean saucepan, add cream, then season to taste with sea salt and freshly ground black pepper.

Process prawns, garlic, coriander roots and cream in a food processor until smooth, then season to taste. Place half the wanton wrappers on a dry work surface and place 1 level tablespoonful of prawn mixture on each. Lightly brush edges of wrappers with water, then place remaining wrappers on top and press down well, squeezing gently to ensure there are no air pocket.

Cook ravioli (in batches) in plenty of boiling salted water for 2 minutes or until cooked through. Remove ravioli with a slotted spoon, drain well and divide between 6 warm bowls. While the ravioli is being cooked, reheat the sauce and pour over ravioli. Serve immediately.

*photo of this dish is available on my food blog posting from 22 August 2007

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