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For the crab stuffing
Finely chop the ginger, spring onions, shallots and garlic.
Courtesy of Chef Ho Lam Shek
Stir-fry Crab with Ginger and Scallion Ravioli
Chef Ho Lam Shek is the Greater China winner of the Acqua Panna Award for Connection in Gastronomy.
11 September, 2020
ingredients
Crab stuffing
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
Pasta dough
White flour
300 g
Eggs
3
Black garlic
30 g
Dark soy sauce
10 g
Water
10 g
Coriander cream sauce
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.
Step 01
Courtesy of Chef Ho Lam Shek
Step 02
Courtesy of Chef Ho Lam Shek
Place a pan on a medium heat, add the oil, brown the ginger, then sweat the shallots, spring onions and garlic.
Step 03
Courtesy of Chef Ho Lam Shek
Add the wine and then the water and soy sauce Add oyster sauce to cook it until boiling.
Step 04
Courtesy of Chef Ho Lam Shek
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.
Step 05
Courtesy of Chef Ho Lam Shek
For pasta dough
Place the egg, garlic, soy sauce and water in a Thermomix and blend for a few minutes.
Step 06
Courtesy of Chef Ho Lam Shek
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.
Step 07
Courtesy of Chef Ho Lam Shek
For the coriander cream sauce
Put all ingredients in a pan, boil, and reduce by half.
Step 08
Courtesy of Chef Ho Lam Shek
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.
Step 09
Courtesy of Chef Ho Lam Shek
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.
Step 10
Courtesy of Chef Ho Lam Shek
The final dish.
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