Ingredients
- 1 cup Sauteed shiitakes with 1 tablespoon shallots, chilled
- 1/2 pound picked crab leg meat
- 1/2 cup blanched fresh corn
- 1/4 cup cream fraiche
- 2 tablespoons chopped chives
- Zest of 1 lemon
- Salt and white pepper to taste
- 1 package square wonton skins
- Egg wash (1 egg:1/4 cup water)
Directions
In a bowl, combine mushrooms, crab, corn, cream fraiche, chives and lemon zest. Season. Lay out 4 skins at a time and place 1 tablespoon of mix on top. Brush egg wash on the edges and place second skin on top. Press down firmly to seal. Make 12 raviolis. In a pot of boiling, salted water, blanch raviolis for only 2 minutes until heated through.
CORN-LEMON GRASS SAUCE:
- Canola oil to cook
- 1 onion, roughly chopped
- 1/2 tablespoon minced ginger
- 4 stalks lemon grass, minced, white part only
- 2 cups raw corn kernels
- 2 cups chicken stock
- 1 tablespoon butter
- Juice of 1 lemon, from above
- Chile oil for garnish, recipe follows
- Chive batons for garnish
- Salt and white pepper to taste
In a saucepan coated lightly with oil, saute onions, ginger and lemon grass until soft, about 4 minutes. Season and add corn. Stir for 2 minutes, add stock and bring to a simmer. Simmer for 15 minutes or a 20 percent reduction. Using a hand blender or blender, puree very smooth then strain through a fine chinoise. Place back on stove and heat. Montee au beurre and season with juice. Check for flavor.
PLATING On a soup plate, cover with the sauce. Place 3 raviolis on the sauce and garnish with chile oil and chives.
- CHILE OIL
- 1/2 cup ground ancho chile powder
- 1/2 tablespoon ground cumin
- 1 teaspoon salt
- 3 cups canola oil
In a non-stick saucepan heat spices until fragrant and just beginning to smoke. Remove from heat and whisk in canola oil. Transfer to a sterilized glass jar to cool. Oil will separate, shake to reconstitute. Will keep in the refrigerator for up to 2 weeks.
Yield: 3 cups
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