Shrimp ravioli with lemongrass foam

Ingredients for 2 servings:

• 12 king prawns, medium-finely chopped
• 1 tbsp flour
• 2 tbsp cornstarch
• 5 tbsp sake
• Soy sauce (Shoyu)
• 6 sheets of rice paper, diameter 16 cm
• 200 ml coconut milk
• 2 stalks lemongrass, chopped
• 2 kaffir lime leaves, torn in half
• ¼ tsp red curry paste
• Soy sauce (Shoyu)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

very easy and quick

Mix together the flour, starch, and sake. Add the chopped shrimp and mix. Season with shoyu to taste. Briefly soak one rice sheet at a time in water, place it on a plastic board, place a pile of shrimp (approx. 60 g) in the center, and fold the rice sheet in half. Press the edges down. Repeat this process until all the rice sheets are used. Cover everything with a damp paper towel until ready to use. This mixture makes enough for 6 ravioli. For the sauce: Place the sauce ingredients in a small saucepan and simmer gently for 15 minutes. Stir occasionally. Strain through a sieve and return the sauce to the pan. Season with soy sauce to taste. Steam the ravioli in a bamboo steamer for 12 minutes. Meanwhile, reheat the sauce and blend with an immersion blender until frothy. Serve the finished ravioli on warmed plates, add the sauce, and garnish with some greens.