Lobster Ravioli In Won Ton With Lemon-Grass Butter Sauce
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 5ounces scallops
- 2teaspoons olive oil
- 10ounces lobster meat, chopped, or crab meat
- 2large cloves garlic, minced
- 2tablespoons minced onion
- 1green onion, finely chopped
- 1½tablespoons finely chopped cilantro
- 1½tablespoons dry white wine
- 1½tablespoons brandy
- 28won-ton squares
- ⅛teaspoon salt
- 1egg mixed with 1 teaspoon water
- Lemon-grass butter sauce (recipe follows)
Nutritional analysis per serving (7 servings)
442 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 22 grams protein; 984 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Puree the scallops, and set aside. In a teaspoon of oil, saute the lobster meat or crab meat with garlic, onion, green onion and cilantro until just hot. Add white wine and brandy, and stir. Remove from heat.
- Step 2
Add the scallop puree, and mix well to bind together the filling ingredients. Season with salt.
- Step 3
Divide the filling into 14 equal portions, and place one portion in the center of a won-ton skin. Repeat until all the filling is used. Brush the edges of the won ton with egg wash, and place the remaining won tons on top of those with the filling, pressing the sides down firmly to seal.
- Step 4
At this point, the won tons may be covered and refrigerated. To serve, bring water to boil in large pot, add salt and 1 teaspoon of olive oil, and gently add the won ton; boil for 2 minutes. Drain and serve with lemon-grass butter sauce.
Private Notes
Comments
Part 1: Lemon-Grass Butter Sauce (Beurre Blanc) Total time: 45 minutes 1 teaspoon olive oil 2 tablespoons finely chopped leeks, white part only 1 large shallot, finely chopped 1 clove garlic, minced 4 mushrooms, finely chopped 1 large stalk lemongrass, trimmed and soft bulb finely sliced 1 kaffir lime leaf 1/4 cup dry white wine 6 tablespoons fish stock 1 cup heavy cream 1/2 pound unsalted butter Few sprinkles of cayenne.
Kymmore: What are the amounts of the ingredients in the Lemongrass Butter Sauce? Thanks.
Kymmore: What are the amounts of the ingredients in the Lemongrass Butter Sauce? Thanks.
Part 2: Lemon-grass Butter Sauce (Beurre Blanc) 1. Heat oil in a nonstick pan. Over low heat, saute leek, shallots, garlic, mushrooms, lemongrass, and lime leaf. Cook for a few minutes, stopping before ingredients begin to take on color. Add wine, bring to a boil and reduce by two-thirds. Add fish stock and reduce by two-thirds. 2. Add cream, and simmer for 10 minutes; strain sauce. Clean pot or use fresh one. Return the strained sauce to the pot, and return to heat. Add a tablespoon of butter
Part 3: Lemon-grass Butter Sauce (Beurre Blanc) Add a tablespoon of butter at a time to lightly boiling sauce, whisking until butter is incorporated. Season with cayenne, and serve over won tons. Yield: 7 servings. Approximate nutritional analysis per serving: 370 calories, 40 grams fat, 120 milligrams cholesterol, 30 milligrams sodium, 1 gram protein, 3 grams carbohydrate. Note: The sauce can be refrigerated and then reheated, covered, in a microwave. Then, whisk well.
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