Shrimp Ravioli With Mint And Pea Purée - cooking recipe

Ingredients

1 1/4 cups chicken stock
12 oz frozen peas
1/3 cup fresh mint leaves
3 tbsp butter
1 clove garlic, minced
2 1/4 lb raw shrimp, peeled, deveined, 1/2 roughly chopped
1 None large egg white
1 tbsp sweet chili sauce
2 tbsp lemon juice
1 None green chili, finely chopped
40 None wonton wrappers

Preparation

Bring stock to a boil in a medium saucepan. Add 10.5 oz peas, mint and butter. Return to a boil then reduce heat and simmer for 5 mins, or until peas are soft. Let cool for 10 mins then blend or process with garlic until smooth.
In a food processor, combine whole shrimp, egg white, chili sauce and 1 tbsp lemon juice. Process until almost smooth. Transfer to a mixing bowl and fold in chopped prawns and chili.
Arrange 20 wonton wrappers on a clean work surface. Place 1 tbsp filling in the center of each wrapper then brush edges with water. Top with another wrapper and press edges together to seal. Working in batches, cook ravioli in boiling salted water until ravioli float to the surface. Drain.
Meanwhile, return pea puree to saucepan. Add remaining peas and lemon juice. Stir over medium heat until peas are just tender.
Distribute ravioli between serving bowls and top with pea puree.