Seafood Ravioli With Sesame Dressing

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

1. Blend or process the shrimp, fish, garlic, ginger and sesame oil until the mixture forms a coarse paste. Place 1 heaping teaspoon of shrimp mixture in the center of each of 12 wonton wrappers; top each with a scallop. Brush the edges of the wrappers with egg white. Top each with another wrapper, pressing edges firmly.
2. Using the blunt edge of 2-inch round cutter, gently press down around filling to enclose it securely. Using 2 3/4-inch cutter, cut the filled ravioli into rounds; discard the excess wrapper. Place the ravioli on a tea towel-lined tray.
3. For the sesame dressing, combine all ingredients in a small bowl.
4. Cook the ravioli, in two batches, in a large saucepan of gently boiling salted water, for about 3 mins or until the ravioli float to the surface. Remove the ravioli with a slotted spoon; drain on paper towels.
5. Divide the ravioli among serving plates. Drizzle with dressing and top with cilantro and green onion.

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

Taken from recipes-plus.com/api/v2.0/recipes/33248 (may not work)