Prawn and goats' cheese agnoletti. Photo / Ian Jones
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.
