100g leeks julienne
1 cup vermouth
salt and pepper
60 wonton skins
Ensure yabbies (not live) are chilled before starting. Remove the flesh from the tail and discard the alimentary canal. Sauté the leeks julienne in a little butter and then add the yabby tails and vermouth. Toss frequently until all the liquid has evaporated. 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 edges of the wrapper with egg white and set another wonton skin on top to make a little parcel, squeezing out any gaps. Put aside under a damp tea towel until ready to cook.
Lemon cream sauce
1 onion, finely diced
70ml seafood stock
1 litre cream
1 teaspoon Oz Lemon (a lemon myrtle product)
Sauté the onion in 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 Oz Lemon and whisk in a little cold butter before serving.
15 small shiitake mushrooms
30 small wild limes
1/2 teaspoon sugar
a pinch of salt
Sauté the whole mushrooms and six 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 dente. 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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