Australian Functional Ingredients Pty Ltd

Yabby ravioli with wild lime and shiitake

This recipe was developed by Gerhard Rist from the Hotel Nikko Bali. He is now featuring an Australian menu at Sydney’s Manly Pacific Parkroyal Hotel.

Ravioli
30 yabbies (5 portions)
100g leeks, julienne cut
wine glass of Vermouth
salt and pepper
60 wonton skins
egg white

Drop the live yabbies into a large volume of boiling water to quickly kill them. Drain and transfer to iced water to chill totally. Remove the flesh from the tail and discard the alimentary canal. Sauté the julienne leek in a little butter, add the yabby tails and Vermouth. Toss frequently until all the liquid has evaporated and flavoured the yabbies which should be half cooked at this stage. Remove yabbies and leeks and set aside to cool. Place one yabby tail and a little of the leek onto a wonton wrapper. Brush the wrapper around the yabby with egg white and set another wonton skin on top of the yabby squeezing out any gaps. Using a round cutter, cut out a circle keeping the yabby in the centre or alternatively, leave square. Put aside under a damp tea towel until ready to cook.

Lemon Myrtle Sprinkle cream sauce
50g onion fine diced
butter
70ml seafood stock
150ml Riesling
1 litre cream
1 teaspoons Lemon Myrtle Sprinkle

Sauté the onion in a little butter until soft. Add the stock and wine and reduce until nearly dry. Add the cream and reduce by half. Strain through a fine strainer, return to the pan and season to taste. Remove from heat, add the lemon myrtle and whisk in a little cold butter before serving.

Garnish
15 small shiitake mushrooms
30 small Wild limes
butter
½ teaspoon sugar
a pinch of salt

Sauté the whole mushrooms and 6 small limes in a little butter. Add the sugar, salt and the remainder of the limes towards the end.

To finish the dish, drop the ravioli into boiling salted water for 1 to 2 minutes until the wonton skin edges are al denté. Drain and set in a ring on a plate. Pile sautéed mushrooms and limes in the centre of the ring and dress with the cream sauce. Top with a sprig of fresh herb.

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Vic Cherikoff

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