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Maryland Crabmeat Raviolis with Soy Bean Emulsion by Chef Susanna Foo

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    Source: www.behindtheburner.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2
    MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 lb. crabmeat, preferably fresh crabmeat from Maryland 1/2 lb. medium size shrimps, peeled and cleaned

    2. 1/2 cup fresh water chestnut, peeled

    3. 1/2 cup scallion, white part only

    4. 1 tbsp. heavy cream

    5. 1 tbsp. vodka

    6. 2 tsp. sesame oil

    7. 1 tsp. kosher salt

    8. 1/4 tsp. white pepper

    9. 1 package very thin round dumplings

    10. 1/4 cup soy bean oil or vegetable oil

    11. Soy Bean Emulsion (recipe follows)

    12. 12 inch non stick skillet with heavy lid

    13. Soy Bean Emulsion:

    14. 2 tbsp. extra virgin olive oil

    15. 2 large garlic cloves, peeled and minced

    16. 2 shallots, peeled and chopped

    17. 1 cup chicken stock mixed with

    18. 2 tbsp. cornstarch

    19. 1 cup soy beans, shelled and blanched

    20. 1/2 cup coriander leaves, blanched and rinsed under ice cold water

    21. 1/2 cup basil leaves, blanched and rinsed under ice cold water

    22. 1 tbsp. kosher salt

    23. 1/4 tsp. white pepper powder

    Instructions Jump to Ingredients ↑

    1. Crabmeat Raviolis:

    2. Place the shrimp in a medium size bowl. Rub the shrimp with 1 tsp. salt. Wash the shrimp through running cold water until the water is clean and clear. Drain and dry the shrimp with paper towels.

    3. Place the water chestnuts and scallions in a food processor and coarsely chop. Add the shrimp, egg white, heavy cream, sesame oil, salt and white pepper. Coarsely chop the shrimp and mix well all the ingredients. Spoon out the shrimp mixture into a medium bow. Gently fold the crabmeat in the shrimp mixture.

    4. Cut each wrapper into about 2 1/2 inch rounds. Moisture the edge and place one tbsp. of stuffing in the middle. Fold in half and seal very tightly. Make about 40 to 50 raviolis.

    5. Add 1 tbsp. oil in a 12 inch non stick pan and place 12 raviolis inside. Pour 1/4 cup water over and cover the pan. Turn the heat to medium low. Cook the raviolis for about 5 minutes. The bottom of the raviolis should be lightly gold.

    6. Soy Bean Emulsion:

    7. Heat oil in a small saucepan, add garlic, shallots and cook until soft.

    8. Add stock and turn heat to low, cook for 5 minutes.

    9. Transfer to a bowl and let cool. Once cool, add soy bean, coriander and basil plus the stock mixture and place in a food processor and puree. Enjoy

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