Prawn and goats' cheese agnoletti
|20||Dumpling wrappers, also known as chaio tzu or gow gee wrappers which are available in Asian stores|
|150 g||Goats milk cheese|
|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.
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