Chef Ho Lam Shek is the Greater China winner of the Acqua Panna Award for Connection in Gastronomy.
Courtesy of Chef Ho Lam Shek
Stir-fry Crab with Ginger and Scallion Ravioli by Ho Lam Shek
11 Sep 2020
Difficulty
Intermediate
Total Time
1H 30MIN
Ingredients
Crab meat: 250 g
Ginger: 50 g, finely chopped
Scallion: 125 g, finely chopped
Shallots: 50 g, finely chopped
Garlic: 30 g, finely chopped
Vegetable oil: 50 g
Huadiao wine: 30 g
Water: 90 g
Soy sauce: 15 g
Dark soy sauce: 8 g
Oyster water: 12 g
Cornstarch: 20 g
Sesame oil: 8 g
White flour: 300 g
Eggs: 3
Black garlic: 30 g
Dark soy sauce: 10 g
Water: 10 g
Cream: 300 g
Coriander: 5 g
Combining the culinary cultures of Italy and his home city of Hong Kong, chef Ho Lam Shek chooses ravioli because of its similarities with Chinese wonton. While even the distinctive coriander cream sauce has flavour characteristics familiar to Hong Kong cuisine, it is the chef’s childhood memories of dining out and eating homecooked food that gives this dish its inspiration. So although the recipe uses western cooking methods, its strong Chinese flavours come easily to the fore, and are always a reminder of Hong Kong.
Test yourself and follow chef Ho Lam Shek's recipe step by step.
01.
For the crab stuffing
Finely chop the ginger, spring onions, shallots and garlic.
02.
Place a pan on a medium heat, add the oil, brown the ginger, then sweat the shallots, spring onions and garlic.
03.
Add the wine and then the water and soy sauce Add oyster sauce to cook it until boiling.
04.
Add the corn starch (mixed with a little bit of water) and mix very well. Add the sesame oil and cool down to 2-6℃. Then add the crab meat.
05.
For pasta dough
Place the egg, garlic, soy sauce and water in a Thermomix and blend for a few minutes.
06.
Place all ingredients in a large bowl, mix together, slowly incorporating the flour mixture until the dough is combined. Put under cling film to rest for 30mins.
07.
For the coriander cream sauce
Put all ingredients in a pan, boil, and reduce by half.
08.
For the ravioli
Roll out the dough very thinly (thickness about 1mm), rest the filling on the first sheet layer tortellini, then cover with the second pastry sheet.
09.
Without leaving edges of pasta dough with a cylindrical cup and place the ravioli on a plate.
To cook, use a bit of water broth that will have to be increased to 80/85℃, and immerse gently for 3 minutes.
Discover also the other recipes of S.Pellegrino Young Chef Cookbook.
10.
The final dish.
