skins

seafood ravioli in a creamy saffron lemongrass sauce with cilantro oil drizzle and parmegianno regianno chip.

these were made with leftover wonton skins i was using to make some mighty delicious and traditional chinese dumplings, they were good, but i wish i had the fine semolina flour that my ghetto grocery store doesn’t seem to sell!
the filling is salmon and shrimp that was chopped extremely fine and mixed with heavy cream, cilantro, chives, lemon juice and pepper. they were formed into balls and left in the fridge, to be stuffed when almost ready.
the sauce was made of reduced shrimp stock (using the shells from the shrimp) with saffron, lemongrass, and finished with heavy cream.
cook a chip of parm in a pan, mix up some cilantro oil and voila!
the oil goes really well with it, and combats the richness of the sauce, which you don’t need much of, it was STRONG. this was good, but i can only imagine how much better it would’ve tasted with a softer more tender seafood like crab! yum!
i’ve been scanning recipes and soo soooo badly want to spend money on pretty lamb chops, truffles, lobes of foie, lobster, ramekins, mandolins, robo coupes… stuff!!!! i have quite a bit of time off, and my job prospect is slow at responding which means obsessive cooking!

pork and shrimp filled wontons

ok, the great thing about making your own dumplings is that its insanely easy! and you can actually control the quality which gives the dumplings a richer flavour – actually having a decent amount of shrimp in these, compared to store bought, is heaaaven!!! ground pork mixed with chopped shrimp, lots of chives (and i mean lots! the flavour is great but can get lost in the meat), and lots of grated ginger, soy, sesame oil.
fill then boil.
never buying these made again! eat with soy sauce mixed with chili oil, or some red vinegar.

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