Prawn and goats' cheese agnoletti

NZ Herald 10/1/2011

Paul Jobin

Your
Rating:

Ratings: No ratings yet

Serves 4

20	Dumpling wrappers, also known as chaio tzu or gow gee wrappers which are available in Asian stores
150 g	Goats milk cheese
½	Lemon, juiced
½ tsp	Cracked black pepper
4 sprigs	Fresh rosemary, leaves stripped
300 g	Butter, diced
20	Raw prawn cutlets, peeled and de-veined
1 cup	Raisins, hydrated in English breakfast tea
½	Pine nuts, toasted
½ cup	Broad beans, peeled and blanched
¾ cup	Parmesan cheese, grated

Wipe the bench with a damp cloth, stretch a sheet of cling film over it, lightly dust with cornflour, stretch a gow gee wrapper in your hand and lay it on the film.
Cover with another sheet of cling film to keep the wrappers from drying out.
In a mixing bowl, cream the goats' cheese, lemon and milled pepper together.
Place a teaspoonful on the wrapper, dampen with water around the filling and fold over to create a half-moon shape, sealing the edges.
Place the butter and rosemary in a saucepan, simmer until you smell the rosemary and the leaves start to crisp, and strain immediately into a cold saucepan to stop the cooking process.
Bring a saucepan of salted water to the boil, pop in the agnoletti and cook for three minutes, then drain and coat in a little of the rosemary butter.
In a cold, large non-stick saute pan, add a little of the rosemary butter, drop in the prawns, turn the heat to high and cook them for three to four minutes each side.
Arrange the prawns and agnoletti on warmed pasta plates, scatter over the raisins, pinenuts and broad beans, spoon over the warmed rosemary butter and top with grated Parmesan.