Yabby Ravioli With Wild Lime And Shiitake

INGREDIENTS

INSTRUCTIONS

Prep. time 60 minutes  What Australians call crayfish (or crawfish, if
you're from the  South). They have some unique ones in Oz. The West
Australian Marron  is probably the most unique. It is black and very
meaty. It is  delicious, it has bigger claws, smaller tail section.
Only the shell  is black, the meat is pure white.  This recipe was
developed by Gerhard Rist from the Hotel Nikko Bali.  He is now
featuring an Australian menu in Bali as part of his  international
offerings.  Drop the live yabbies into a large volume of boiling water
to quickly  kill them. Drain and transfer to iced water to chill
totally. Remove  the flesh from the tail and discard the alimentary
canal. Saut the  julienne leek in a little butter, add the yabby tails
and Vermouth.  Toss frequently until all the liquid has evaporated and
flavoured the  yabbies which should be half cooked at this stage.
Remove yabbies and  leeks and set aside to cool. Place one yabby tail
and a little of the  leek onto a wonton wrapper. Brush the wrapper
around the yabby with  egg white and set another wonton skin on top of
the yabby squeezing  out any gaps. Using a round cutter, cut out a
circle keeping the  yabby in the centre or alternatively, leave square.
Put aside under a  damp tea towel until ready to cook.  Lemon myrtle
cream sauce: Saut the onion in a little butter until  soft. Add the
stock and wine and reduce until nearly dry. Add the  cream and reduce
by half. Strain through a fine strainer, return to  the pan and season
to taste. Remove from heat, add the lemon myrtle  and whisk in a little
cold butter before serving.  Garnish: Saut the whole mushrooms and 6
small limes in a little  butter. Add the sugar,salt and the remainder
of the limes towards the  end.  To finish the dish, drop the ravioli
into boiling salted water for 1  1/2 to 2 minutes until the wonton skin
edges are al dent. Drain and  set in a ring on a plate. Pile sauted
mushrooms and limes in the  centre of the ring and dress with the cream
sauce. Top with a sprig  of fresh herb.  from : http://
www.bushtucker.com.au/glossary.htm Posted to FOODWINE  Digest by Abbott
<labbott@MHO.NET> on Dec 25, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5814
Calories From Fat: 3377
Total Fat: 383.5g
Cholesterol: 1252mg
Sodium: 5216.5mg
Potassium: 1451.2mg
Carbohydrates: 496.7g
Fiber: 17.1g
Sugar: 7.2g
Protein: 100g