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



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.


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


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


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


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.


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.


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.


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.