The intense flavor of the curry sauce pairs well with the rich, smooth shrimp ravioli. This makes an elegant dinner entree and easily transforms into hors d'oeuvres for a party.
Servings: 40 ravioli
- For the green curry sauce
- 5 jalapeño chili peppers, stemmed and seeded
- 4 cloves garlic
- 2 stalks lemon grass (tough outer leaves removed), coarsely chopped
- 1 1/2 pieces ginger root or galangal root
- 1/4 cup chopped shallots
- 1/4 bunch cilantro stem ends trimmed (reserve some leaves, minced, for garnish)
- 1 tablespoon vegetable oil
- 1 can (13.5 or 14 ounces) unsweetened coconut milk
- 1 tablespoon fish sauce, or more to taste
- 1 tablespoon dark brown sugar, or more to taste
- 1/2 lime (juice only; about 1 tablespoon), or more to taste
- 1/2 bunch Thai basil leaves (may substitute regular basil), chopped (some reserved for garnish)
- For the ravioli
- 1 pound shrimp, shelled and deveined
- 1 cup unsweetened coconut milk
- 40 store-bought won ton wrappers
- Unsweetened coconut, toasted*, for garnish
For the green curry sauce: Place the jalapeno chili peppers, garlic, lemon grass, ginger root or galangal root, shallots and cilantro in a food processor and pulse until the mixture becomes a relatively smooth curry paste. Set aside.
In a medium saucepan over medium-high heat, heat the oil. Add the paste and cook, stirring, for about 2 minutes. Gradually add the coconut milk, stirring to combine. Cook for 10 minutes, adjusting the heat as necessary so that bubbles just break the surface; the sauce should thicken slightly. Add the fish sauce, sugar and lime juice. Adjust seasonings, adding more fish sauce, sugar or lime juice as desired. Remove pan from the heat and set aside.
For the ravioli: Pat the shrimp dry. Place in a food processor and pulse until it is coarsely chopped. With the machine running, add coconut milk to form a mousse-like consistency. Add salt to taste.
To assemble: Place a few won ton wrappers on a work surface. Put a small dollop of the shrimp filling in the center of each one, and moisten the edges of the wrappers. Fold over to form a triangle and press to seal. Repeat with remaining wrappers and filling.
Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for about 3 minutes, or until the wrappers are tender and the filling has become opaque and somewhat firm. Using a wide slotted spoon, transfer the ravioli to a warmed serving platter or individual plates.
Meanwhile, add the Thai basil to the green curry sauce and reheat over low heat. Spoon the sauce over the ravioli and garnish with toasted coconut, basil and/or cilantro. Serve immediately.
Chris Sadler devised this recipe, which won top honors at the recent Iron Chef D.C. home competition, which he hosted.
Tested by Leigh Lambert.
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