Prawn and goats' cheese agnoletti

Serves four

20 chaio tzu (gow gee) wrappers (available in Asian stores)

150g goats' cheese

1/2 lemon, juiced

1/2 tsp freshly milled black pepper

4 sprigs rosemary, leaves stripped

300g butter, diced

20 prawns, peeled and de-veined

1 cup raisins, hydrated in English breakfast tea

1/2 cup pinenuts, toasted

1/2 cup broad beans, peeled and blanched

3/4 cup Parmesan, freshly grated

1

Wipe the bench with a damp cloth, stretch a sheet of cling film over it, lightly dust with cornflour, stretch a gow gee wrapper in your hand and lay it on the film.

2

Cover with another sheet of cling film to keep the wrappers from drying out.

3

In a mixing bowl, cream the goats' cheese, lemon and milled pepper together.

4

Place a teaspoonful on the wrapper, dampen with water around the filling and fold over to create a half-moon shape, sealing the edges.

5

Place the butter and rosemary in a saucepan, simmer until you smell the rosemary and the leaves start to crisp, and strain immediately into a cold saucepan to stop the cooking process.

6

Bring a saucepan of salted water to the boil, pop in the agnoletti and cook for three minutes, then drain and coat in a little of the rosemary butter.

7

In a cold, large non-stick saute pan, add a little of the rosemary butter, drop in the prawns, turn the heat to high and cook them for three to four minutes each side.

8

Arrange the prawns and agnoletti on warmed pasta plates, scatter over the raisins, pinenuts and broad beans, spoon over the warmed rosemary butter and top with grated Parmesan.