Seafood Ravioli With Sesame Dressing - cooking recipe

Ingredients

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

Preparation

Blend or process the shrimp, fish, garlic, ginger and sesame oil until the mixture forms a coarse paste. Place 1 heaping teaspoon of shrimp mixture in the center of each of 12 wonton wrappers; top each with a scallop. Brush the edges of the wrappers with egg white. Top each with another wrapper, pressing edges firmly.
Using the blunt edge of 2-inch round cutter, gently press down around filling to enclose it securely. Using 2 3/4-inch cutter, cut the filled ravioli into rounds; discard the excess wrapper. Place the ravioli on a tea towel-lined tray.
For the sesame dressing, combine all ingredients in a small bowl.
Cook the ravioli, in two batches, in a large saucepan of gently boiling salted water, for about 3 mins or until the ravioli float to the surface. Remove the ravioli with a slotted spoon; drain on paper towels.
Divide the ravioli among serving plates. Drizzle with dressing and top with cilantro and green onion.