Done switching from pasta to pasta, with pretty much the same consistency? Give your Italian selection an exciting twist with our seafood tortellini, accessibly made of wonton wrappers encasing a sumptuous seafood mix. Simply luxe and delish.
- 500 g uncooked medium king prawns (shrimp), shelled, deveined
- 250 g scallops without roe
- 1 tbsps 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
- ½ cup (125 ml) olive oil
- ¼ cup (60 ml) lemon juice
To make lemon dressing; place ingredients in screw-top jar; shake well.
Coarsely chop prawns and scallops. Heat oil in large frying pan; cook seafood over medium heat until prawns change colour, cool.
Combine seafood, herbs, preserved lemon, salt, pepper and cheese in medium bowl.
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.
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.
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.