Seafood Ravioli With Sesame Dressing

• 2 tbsp kecap manis (thick sweet soy sauce)
• 2 tbsp rice wine vinegar
• 3/4 tsp sesame oil
• 1 None long red chili pepper, thinly sliced
• 8 oz large shrimp, peeled, deveined and chopped coarsely
• 4 oz fish fillets, chopped coarsely
• 2 None cloves garlic, crushed
• 1 tsp chopped ginger
• 1/2 tsp sesame oil
• 24 None wonton wrappers
• 12 None sea scallops
• 1 None egg white, beaten
• 1/2 cup loosely packed cilantro leaves
• 2 None green onions, thinly sliced

1. For the sesame dressing, mix the kecap manis, vinegar, 2 tsp of the sesame oil and chili pepper in a small bowl. Set aside.
2. Process the shrimp, fish, garlic, ginger and remaining 1 tsp sesame oil in a food processor until almost smooth. Place a heaping teaspoon of the shrimp mixture in the center of 12 wonton wrappers. Press a scallop on top of the filling. Lightly brush wonton edges with the egg white. Place another wrapper on top, pressing edges firmly to seal.
3. Using the blunt edge of a 2 inch round cookie cutter, gently press around the filling to seal. Use a 3 inch round cookie cutter to cut the wontons into rounds. Discard excess wonton wrapper. Transfer to tray lined with a tea towel.
4. Cook the ravioli in 2 batches in a large saucepan of simmering, well-salted water. Simmer, uncovered, for about 3 mins or until seafood is just cooked through. Remove the ravioli with a slotted spoon. Drain on paper towels.
5. Divide the ravioli among serving plates and drizzle with sesame dressing. Top with cilantro leaves and green onions.

manis, rice wine vinegar, sesame oil, long red chili pepper, shrimp, fish, garlic, ginger, sesame oil, wonton wrappers, scallops, egg white, cilantro, green onions

Taken from recipes-plus.com/api/v2.0/recipes/21001 (may not work)