(see our Past Recipes, too)
Ginger-Shrimp Wonton Raviolis
I was practicing my wonton folds one day and this idea came to me for dinner. Two of my wife Deb’s favorite flavors are ginger and lemon, thus the creation came to life…
Makes 6 Ravioli – 1 per person for an appetizer, or 2 or 3 for a light meal
- 12 round wonton skins (wrappers)
o I prefer the round ones, about 4" in diameter.
o These wrappers can be found in packages in referigerated Asian section of grocery stores.
- 8oz raw white, sweet Mexican shrimp – skin / tail on
- 1 Tbs of grated fresh ginger
- ½ cup of Chardonnay
- ½ cup water
- 1 cup of heavy whipping cream
- Salt and white pepper
- 1 egg white
- 2 heads of shitake mushroom finely chopped
- 1 shallot finely chopped
- 1 Tbs of chopped chives
- Few leaves of arugula
- 1 tbsp. of grated parmesan cheese
- Lemon zest to taste
Make the Sauce
Remove skin and tail of the shrimp, sauté the peels and tail in butter in small sauce pan, deglaze with wine and reduce down, add water, ginger and simmer for ten minute to extract the maximum flavor from the carcasses. Add the cream and lemon zest. Then reduce down for few minutes. Strain to another saucepan and reduce to light creamy consistency, keep aside.
Make the Filling:
De-vein, and coarsely chop the shrimp meat, rinse in cold water, pat dry.
Place them with the shallots and the egg white in robot coupe (food processor) and pulse until fine/course mixture, salt and pepper to taste.
Make your Ravioli
Lay 6 wonton skins on clean dry table, place a spoonful of mixture in the center of each one. Wet the edge of the skin with water using your finger, place another wonton skin on top of it, and press the edge firmly using your finger to seal the insides correctly.
Drop your ravioli carefully in salted boiling water and simmer for 2 minutes only. Remove them gently using a large perforated spoon, pat away the excess water, place 1-3 on each plate (appetizer or main course) and top with the warm sauce, decorate with the arugula.
Other décor / serving options:
Very thin lemongrass spears, lemon peel wisps, or parmesan and chives.
Serve immediately and enjoy!
PS: always try new recipes or culinary techniques once before creating an important dinner!!
Diners rave about their dining experiences:
Chef Frederic, once again, did not disappoint. I had a wonderful Sea Bass with perfectly prepared green beans and a red wine recommended by Chef. The cheese platter was limited for what I was looking for, but still very pleasant. Warning: beware the bread. Chef’s bread is AMAZING - YOU WILL FILL UP ON IT. Crackly, flaky outside, soft, warm inside. As soon as the bread came out, I knew it was Chef Frederic.
Chino Hills, CA