Stir-fry Crab with Ginger and Scallion Ravioli

 


Stir-fry Crab with Ginger and Scallion Ravioli

INGREDIENTS

Crab stuffing

Crab Meat 250 g

Ginger 50 g, finely chopped

Scallion 125 g, finely chopped

Shallots 50 g, finely chopped

Garlic 30 g, finely chopped

Vegetable oil 50 g

Huadiao wine 30 g

Water 90 g

Soy Sauce 15 g

Dark soy sauce 8 g

Oyster Water 12 g

Cornstarch 20 g

Sesame Oil 8 g

Pasta dough

White flour 300 g

Eggs 3

Black Garlic 30 g

Dark soy sauce 10 g

Water 10 g

Coriander cream sauce

Cream 300 g

Coriander 5 g

Step01

For the crab stuffing

Finely chop the ginger, spring onions, shallots and garlic.

Step02

Place a pan on a medium heat, add the oil, brown the ginger, then sweat the shallots, spring onions and garlic.

Step03

 Add the wine and then the water and soy sauce Add oyster sauce to cook it until boiling.

Step04

Add the corn starch (mixed with a little bit of water) and mix very well. Add the sesame oil and cool down to 2-6℃. Then add the crab meat.

Step05

For pasta dough

Place the egg, garlic, soy sauce and water in a Thermomix and blend for a few minutes.

Step06

Place all ingredients in a large bowl, mix together, slowly incorporating the flour mixture until the dough is combined. Put under cling film to rest for 30mins.  

Step07

For the coriander cream sauce

Put all ingredients in a pan, boil, and reduce by half.

Step08

For the ravioli

Roll out the dough very thinly (thickness about 1mm), rest the filling on the first sheet layer tortellini, then cover with the second pastry sheet.

Step09

Without leaving edges of pasta dough with a cylindrical cup and place the ravioli on a plate.

To cook, use a bit of water broth that will have to be increased to 80/85℃, and immerse gently for 3 minutes.

 

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