Seafood Ravioli With Sesame Dressing - cooking recipe

Ingredients

2 tbsp kecap manis (thick sweet soy sauce)
2 tbsp rice wine vinegar
3/4 tsp sesame oil
1 None long red chili pepper, thinly sliced
8 oz large shrimp, peeled, deveined and chopped coarsely
4 oz fish fillets, chopped coarsely
2 None cloves garlic, crushed
1 tsp chopped ginger
1/2 tsp sesame oil
24 None wonton wrappers
12 None sea scallops
1 None egg white, beaten
1/2 cup loosely packed cilantro leaves
2 None green onions, thinly sliced

Preparation

For the sesame dressing, mix the kecap manis, vinegar, 2 tsp of the sesame oil and chili pepper in a small bowl. Set aside.
Process the shrimp, fish, garlic, ginger and remaining 1 tsp sesame oil in a food processor until almost smooth. Place a heaping teaspoon of the shrimp mixture in the center of 12 wonton wrappers. Press a scallop on top of the filling. Lightly brush wonton edges with the egg white. Place another wrapper on top, pressing edges firmly to seal.
Using the blunt edge of a 2 inch round cookie cutter, gently press around the filling to seal. Use a 3 inch round cookie cutter to cut the wontons into rounds. Discard excess wonton wrapper. Transfer to tray lined with a tea towel.
Cook the ravioli in 2 batches in a large saucepan of simmering, well-salted water. Simmer, uncovered, for about 3 mins or until seafood is just cooked through. Remove the ravioli with a slotted spoon. Drain on paper towels.
Divide the ravioli among serving plates and drizzle with sesame dressing. Top with cilantro leaves and green onions.