makes 4 appetizer servings

Here’s an Asian fusion-style dish that makes a contemporary starter.

1 pkg. gyoza wrappers or round wonton wraps

Rockshrimp Filling:
1/2 lb. (250 g) rockshrimp or prawn meat
2 green onions, finely chopped
4 whole water chestnuts, finely chopped
4 Tbsp. (60 mL) finely chopped cilantro
1 Tbsp. (15mL) sesame oil
1 tsp. (5 mL) chile paste (optional)
1 garlic clove, minced
Grated peel and juice of 1 lemon
1 large egg
Salt to taste

Citrus Soya Vinaigrette:
1/2 c. (125 mL) vegetable oil
1 Tbsp. (15 mL) sesame oil
1 large shallot, minced
4 Tbsp. (60 mL) rice wine vinegar
2 Tbsp. (30 mL) low sodium soy sauce
Grated peel and juice of 1 lemon   
Grated peel and juice of 1 lime      
Pepper to taste

For filling, mix all ingredients together (except egg)  and taste for seasoning. On a table, place 2 rows of 3 wrappers. Beat egg and use to brush edges of wrappers. Place 1 heaping Tbsp. (15 mL) of filling on first row of wrappers and use second row to cover. Pinch edges and remove all air, making sure to seal well. Place finished ravioli on parchment-lined baking sheet and cover with towel to prevent drying. Continue with remaining ravioli. At this point, they may be frozen or used right away. Whisk together or process vinaigrette ingredients and set aside. Bring a large pot of salted water to boil. Add ravioli one at a time. Make sure water is at a rapid boil or they will sink and stick together. Drain and place 3 pieces on each plate. Drizzle vinaigrette on top and garnish with cilantro.

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