Seafood Ravioli in Gingery Soup Recipe

How to Make Seafood Ravioli in Gingery Soup?


Serve: 8


  • 16 raw medium prawns

  • 4 1/4 cups water

  • 2 onions, chopped

  • 2 carrots, chopped

  • 2 celery sticks, chopped

  • 5 inch piece ginger, thinly shredded

  • 6 spring onions, thinly sliced

  • 2 tablespoons mirin

  • 2 tablespoons soy sauce

  • 2 teaspoons kecap manis

  • 8 large scallops

  • 7 oz boneless white fillet

  • 1 egg white

  • 13 oz round gow gee wrappers

  • 1/3 cup small fresh coriander leaves


  1. To prepare the soup, peel the prawns with hands. Set aside 8 prawns for the ravioli filling. Chop the rest into small pieces and set aside.

  2. In a large pan, place the prawn heads and shells. Cook the the heads and shells over high heat until beginning to brown. Carefully pour the water over.

  3. Add in the onions, carrots, and celery. Bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Strain the prawn heads, shells and vegetables, then discard.

  4. Transfer the stock to a separated pan. Add in the ginger, spring onions, mirin, soy sauce and kecap manis. Set aside.

  5. To prepare the ravioli, place the reserved prawns in a food processor. Add in the scallops and fish and process until smooth.

  6. Use the egg white to bind. On a work surface, place half the gow gee wrappers. Then place a teaspoon of filling in the center of the wrappers.

  7. Brush the edges of the wrappers gently with some water. Top each wrapper with another wrapper, then seal by pressing the edges. Remember to eliminate air bubbles. Trim and cover with plastic wrap.

  8. Set a large pan of water to a boil. While waiting, heat the stock over medium heat, then let simmering.

  9. Before serving, place a few ravioli into the boiling water. Cook for approximately 2 1/2 minutes. Remove the ravioli and place in the heated bowls.

  10. Place the chopped reserved prawns and cook in the same water for approximately 2 1/2 minutes. Drain.

  11. Ladle the hot stock over the ravioli. Spoon the cooked chopped prawns over. Sprinkle with coriander leaves and serve.

Nutrition per serving:

  • Protein 16g, fat 6g, carbohydrate 63g, dietary fiber 4.3g, cholesterol 120mg, 415 kcalories

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