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Stir-fry Crab with Ginger and Scallion Ravioli by Ho Lam Shek

FDL
By
Fine Dining Lovers
Editorial Staff
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.

Courtesy of Chef Ho Lam Shek
02.

Place a pan on a medium heat, add the oil, brown the ginger, then sweat the shallots, spring onions and garlic.

Courtesy of Chef Ho Lam Shek
03.

Add the wine and then the water and soy sauce Add oyster sauce to cook it until boiling.
 

 

Courtesy of Chef Ho Lam Shek
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.

Courtesy of Chef Ho Lam Shek
05.
For pasta dough

Place the egg, garlic, soy sauce and water in a Thermomix and blend for a few minutes.

Courtesy of Chef Ho Lam Shek
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.  

Stir fry crab recipe by Ho Lam She step 6
07.
For the coriander cream sauce

Put all ingredients in a pan, boil, and reduce by half.

Courtesy of Chef Ho Lam Shek
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.

 

 

Courtesy of Chef Ho Lam Shek
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.

Courtesy of Chef Ho Lam Shek
10.

The final dish. 

Stir-Fry crab recipe

Chef Ho Lam Shek is the Greater China winner of the Acqua Panna Award for Connection in Gastronomy.

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