Easy Prawn & Scallop 'Tortellini' Made With Wonton Wrappers

Change the pasta game with this deceptively easy tortellini, made of fuss-free gow gee or wonton wrappers. Each bite bursts with the briny flavours of scallop, prawn and cheese, tempting with distinctive marine luxury.

Yield: Serves 6
Prep Time: 20 mins
Cook Time: 20 mins
Difficulty Level: 3/5

Ingredients

• 500 g uncooked medium king prawns (shrimp), shelled, deveined
• 250 g scallops without roe
• 1 tbsp olive oil
• 2 tbsps each finely chopped fresh vietnamese mint and fresh chervil
• 2 tbsps finely chopped preserved lemon rind
• 2 tsps sea salt
• 1 tsp cracked black pepper
• 200 g soft goat's cheese
• 275 g packet round wonton or gow gee wrappers
• 1 tbsp each finely chopped fresh flat-leaf parsley and fresh chervil

LEMON DRESSING

• ½ cup (125 ml) olive oil
• ¼ cup (60 ml) lemon juice

Steps

01. To make lemon dressing; place ingredients in screw-top jar; shake well.

02. Coarsely chop prawns and scallops. Heat oil in large frying pan; cook seafood over medium heat until prawns change colour, cool.

03. Combine seafood, herbs, preserved lemon, salt, pepper and cheese in medium bowl.

04. Place a gow gee wrapper on bench; place a level tablespoon of the seafood mixture in centre, brush edge with water. Fold in half; bring two points together to make a crescent shape, press gently to seal. Repeat with remaining ingredients.

05. Cook tortellini in large saucepan of boiling water until tortellini floats to the top; drain. Transfer to large heatproof bowl; drizzle with a little dressing.

06. Serve tortellini drizzled with remaining dressing; sprinkle with extra chervil sprigs to serve.

TIP

Cover gow gees with a damp tea towel to stop them drying out while making the tortellini. The tortellini can be made a day ahead; store, in a single layer, covered in plastic wrap, in the refrigerator until ready to cook.Preserved lemons can be bought from delicatessens and some supermarkets. Remove a piece of lemon from the jar, discard the lemon flesh. Rinse the rind under water, dry, then chop finely.

Photo: bauersyndication.com.au