Oh boy, you ladies are in for a treat. During a recent stay in Herblay mom and I put together an Asian themed dinner – I took care of the starter and she concocted the main (no dessert, sorry!). The results were really delicious and I know that Dad was a happy camper during the meal! In this post I’ll detail the crab and shrimp ravioli in seafood broth starter and next week mom will follow up with her main course. I have to say, one of the best things about being in France is being able to spend time in the kitchen with mom.
I’m pleased to say that this starter is an original recipe of mine, although I need to give mom credit for inspiring me with the crab ravioli she’s made in the past (which was - obviously – yummy). This recipe will take a some time to make but it’s really worth it and easy to do. It’s a great if you want something simple to make but sure to wow your guests.
There is a secret ingredient, and that’s….
The recipe makes enough for 3-4 people
- 500 ml / a little over two cups seafood broth / stock (I made mine using 1 sachet of Ariake‘s “Bouillon de coquillages” broth and added 500ml instead of the recommended amount of water)
- 5 raw shrimp heads (you’ll be needing the rest of the raw shrimp for the ravioli filling)
- 24 wonton / gyoza wrappers
- A glass of water
- 5 raw shrimp (Don’t throw out the heads! You’ll need them for the broth.)
- 1 tin crab meat (if you want to go fresh knock yourself out, you’ll need about 120 gr or 4.25 oz)
- Grated – piece of ginger about 1.5 – 2 times the size of your thumb (it goes without saying that if you have an abnormally small or large thumb you should adjust the size of ginger. Weirdo.)
- Juice from half a lemon
- 15 ml / 1 tbsp soy sauce
- Tops of 2-4 green onions shopped (tip: chop some nice thin green onion to use as decoration and keep the larger green onions for the filling)
Alright, here we go! Start by putting 500 ml / a little over 2 cups of broth (or water if you are making broth with a cube or sachet) on to boil. Peel your raw shrimp (isn’t this fun??) and reserve the heads.
When the broth / water starts to boil add your shrimp heads and cube / sachet if using. Lower the heat a little and let simmer. Once that’s done, cook your shrimp in a non-stick pan without any oil or butter. Put them aside and let them cool.
Your broth should be smelling really good by now. You can turn it off if you want or let it simmer a little longer. The longer you leave it the more concentrated your broth will be. It’s really a matter of taste. I think I let mine simmer for about 10 min. When you’re content with the shade and concentration of your broth, take the pot off the heat. Remove the shrimp heads and place them in a chinois strainer if you’ve got one (improvise with a regular strainer if you don’t). With the strainer over the pot of broth, use a big spoon or other instrument to crush those bad boys. You want to get as much of the concentrated juice in your broth as possible. It ain’t pretty, but it will taste oh-so-good. Set aside the broth.
Next, drain your can of crab meat (or wrestle the meat out of the beast if using fresh – just don’t leave any cartilage or shell in there, it’s never a nice surprise) and put in a bowl. Chop your – now cold – shrimp very finely and add to the crab. Mix the two well and make sure there are no big chunks left.
Add the lemon juice, grated ginger, soy sauce and chopped green onion (make sure you leave a little for decorating though). Mix well.
(Note: for those who have never had the joy of entering my mom’s kitchen, those books in the background are her cookbooks. I’m sure she has well over 200 of them. It’s a serious addiction that she found a way to pass on to me, sigh…)
Now it’s time to put your ravioli together. You can either make 24 crescent shaped ravioli (using 1 wrapper) or 12 round ones (using two wrappers). I tried both and preferred the round ravioli – the texture was better – but it’s up to you. Put a wrapper flat on your work surface and place a spoonful of the filling (about 1.5 tsp if using one wrapper and 1 tbsp if using two). Wet the edges of the wrapper and close by folding in half or adding a second wrapper on top. Seal the edges well or your little ravioli will open up and drown when you cook them. Here’s what they should look like:
Cover the ravioli with a slightly damp cloth (not wet!) and go put a big pot of salted water on to boil. While your water is heating up, start warming your broth.
When the water is boiling plop the ravioli in one by one. Usually the rule is when the ravioli float to the top it means they’re done – to be honest sometimes they float the second you put them in. I’d leave them in for two minutes, they cook fast.
Turn off the heat and use a slotted spoon to remove the ravioli before placing them gently in bowls. Ladle hot broth over the ravioli, sprinkle with chopped green onion and serve right away.
UPDATE: Mom has posted her recipe for the delicious fish with coconut milk and red curry paste she made for the main!