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Starters Recipes -
Japanese Crab Stick Ravioli with Lime Sauce
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Starters
Recipes -
Japanese Crab Stick Ravioli with Lime Sauce
Ingredients
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100 g/4 oz/1 cup
strong plain (bread) flour
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1 size 1 egg
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Pinch of salt
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15 ml/1 tbsp olive oil
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5 ml/1 tsp sesame oil
(or extra olive oil)
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30 ml/2 tbsp semolina
(cream of wheat)
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175 g/6 oz crab
sticks, chopped
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45 ml/3 tbsp single
(light) cream
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Salt and freshly ground black pepper
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1 size 4 egg, beaten
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200 ml/7 fl oz/scant 1 cup
vegetable
stock
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A few drops of anchovy
essence (extract)
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3 kaffir lime leaves (or pared
rind of 1/2 lime)
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2.5 ml/1/2 tsp dried
lemon grass
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5ml/1 tsp grated fresh
root ginger
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15 ml/1 tbsp soy sauce
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15ml/1 tbsp corn flour
(cornstarch)
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30 ml/2 tbsp water
Method:
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Put the flour, egg, salt, oils
and semolina in a food processor and run the machine
to form a firm dough.
-
Alternatively, work all the
ingredients together by hand. Knead on a lightly
floured surface until smooth and elastic. Wrap in a
plastic bag and leave to rest for 30 minutes.
-
Mix together the crab sticks,
cream and a little salt and pepper. Roll out the
dough thinly and cut into 16 rounds using a 6cm/2
1/2 in cutter.
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Place the crab filling in the
centre of 8 of the circles. Brush the other 8 circles on
top. Press the edges well together and crimp between
finger and
thumb to seal.
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Put the stock,
anchovy
essence, lime, lemon grass, ginger and soy sauce in
a saucepan. Bring to the boil and simmer for 5
minutes.
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Blend the corn flour with the water, stir
into the sauce and simmer for a 2 minutes.
-
Meanwhile, drop the ravioli into a pan of boiling
salted water and
cook
for 5 minutes until
just tender. Drain.
-
Place 2 ravioli on each of 4 warm serving plates. Strain the sauce
over and serve.
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