World Gourmet Summit 2002

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Ravioli of Scampi with Shellfish Consommé
Presented by:Harunobu Inukai & Noriyukie Sugie

Serves 6
Ingredients:

12	medium scampi, divided

	Dashi
1 tbsp	dashi
3 tbsp	soy sauce
1 stick	dashi konbu
1 clove	garlic

	Consomme
2 tbsp	Martell Cognac
4 tbsp	barley

	Ravioli
24	wanton skin (round)
1 bunch	tarragon, divided
1 bunch	bok choi
1.5 ltr	water

Method

Remove insides of the scampi heads and crush both parts with a tenderizing mallet or rolling pin.

Dashi
Combine dashi, soy, konbu, garlic, tarragon and half of the scampi crushed heads and water in a pot and bring to a boil, then lower heat and simmer for ½ hour.

Consomme
Put remaining crushed scampi heads in the hot pan, flambé in Martell cognac, pour into the pot with the soup. Pass through a fine sieve and correct seasoning. Cook barley in pot of hot water, bring to a boil then simmer for 20 minutes, combine with the soup.

Ravioli
To make wanton ravioli, season scampi meat with salt, pepper and chopped tarragon leaves.

Place one portion of scampi in the middle of wonton skin and moisten the edge with water. Fold in half making sure there is no air left inside. Then fold ends together and pinch together. Blanch in a pot of boiling water with a pinch of salt and some oil.

Assembly

Steam the bok choi and place in the center of the plate. Arrange wonton over the top and pour over soup. Garnish with chopped tarragon.

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