Starters Recipes - Japanese Crab Stick Ravioli with Lime Sauce

Ingredients

• 100 g/4 oz/1 cup strong plain (bread) flour

• 1 size 1 egg

• Pinch of salt

• 15 ml/1 tbsp olive oil

• 5 ml/1 tsp sesame oil (or extra olive oil)

• 30 ml/2 tbsp semolina (cream of wheat)

• 175 g/6 oz crab sticks, chopped

• 45 ml/3 tbsp single (light) cream

• Salt and freshly ground black pepper

• 1 size 4 egg, beaten

• 200 ml/7 fl oz/scant 1 cup vegetable stock

• A few drops of anchovy essence (extract)

• 3 kaffir lime leaves (or pared rind of 1/2 lime)

• 2.5 ml/1/2 tsp dried lemon grass

• 5ml/1 tsp grated fresh root ginger

• 15 ml/1 tbsp soy sauce

• 15ml/1 tbsp corn flour (cornstarch)

• 30 ml/2 tbsp water

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Method:

1. Put the flour, egg, salt, oils and semolina in a food processor and run the machine to form a firm dough.

2. 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.

3. 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.

4. 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.

5. Put the stock, anchovy essence, lime, lemon grass, ginger and soy sauce in a saucepan. Bring to the boil and simmer for 5 minutes.

6. Blend the corn flour with the water, stir into the sauce and simmer for a 2 minutes.

7. Meanwhile, drop the ravioli into a pan of boiling salted water and cook for 5 minutes until just tender. Drain.

8. Place 2 ravioli on each of 4 warm serving plates. Strain the sauce over and serve.