Titoté Bisque Ravioli
Serves 4
Directions
- 1Knead the flour, salt, and eggs for 10 minutes until smooth. Wrap and rest for 1 hour.
- 2Scoop 2 tablespoons of thick cream off the top of the coconut milk can and refrigerate.
- 3Fry the prawn shells in oil until deep pink. Add 400ml water, simmer for 10 minutes, and strain hard.
- 4Prepare the titoté: add the remaining coconut milk to a wide pan over medium heat. Let it boil and thicken until solids drop out and fry in the leftover oil. Pull the pan when solids are deep chestnut brown. Reserve a spoon of the solids for garnish.
- 5Soften the diced onion and capsicum in the titoté oil. Add garlic for 1 minute, then add tomato and salt. Cook until dark and jammy.
- 6Add oregano and the homemade prawn stock. Reduce by a third. Blend while hot and pass through a fine sieve.
- 7Chop a third of the prawn meat into a paste and the rest into small dice. Stir the paste with salt for 1 minute until tacky. Fold in the crab, diced prawn, egg white, lime zest, coriander stems, and white pepper.
- 8Roll dough until translucent. Pipe walnut-sized mounds of filling 5cm apart, press out air, seal, and cut into ravioli.
- 9Warm the bisque. Once warm but not boiling, remove from heat and whisk in the chilled coconut cream and lime juice.
- 10Cook the ravioli in water for 5 minutes. Lift into the sauce with a splash of pasta water and swirl until it clings.
- 11Serve the bisque with ravioli on top, garnished with the toasted coconut solids, fresh coriander, and a squeeze of lime.
Ingredients
- 400 ml full-fat coconut milk
- 400 g green prawn shells and heads
- 1-2 tbsp neutral oil
- 1 whole brown onion
- 1/4 whole red capsicum
- 4 whole garlic clove
- 2 tsp dried oregano
- 3 whole ripe tomato
- 1 1/2 tsp salt
- 2 tbsp coconut cream (chilled)
- 1 whole lime
- 200 g 00 flour
- 2 whole egg
- 1/2 tsp fine salt
- 220 g green prawn meat
- 180 g blue swimmer or spanner crab (picked)
- 1 whole egg white
- 1-2 whole lime zest
- 2 tbsp coriander stems
- 3/4 tsp salt
- 1/2 tsp white pepper
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