Delicate prawn ravioli with lime beurre blanc and chervil
20 small Australian prawns, peeled and chopped
2 teaspoons chopped tarragon
2 teaspoons chopped chervil, extra to serve
¼ cup crème fraiche
16 gow gee wrappers
Butter lime sauce
1/3 cup white wine vinegar
1 eschallot, finely diced
250g chilled butter, chopped
¼ cup lime juice
1 teaspoon finely grated lime rind
To make the butter sauce: Place the vinegar and eschallot in a frying pan with ¼ cup water. Bring to the boil and simmer until the liquid is reduced by half. Strain and discard the eschallot. Return the reduction to the frying pan over medium heat and gradually adding butter whilst whisking to combine. When all the butter has melted remove from the heat and whisk in the lime juice and zest. Set aside keep warm.
Place the prawn meat, tarragon, chervil and crème fraiche into a bowl and mix to combine. Season with salt and pepper. Place the gow gee wrappers on a clean work surface. Brush edges with water and top with prawn mixture. Fold over and press edges firmly to enclose. Cook ravioli in a large pot of boiling salted water for 8-10 minutes or until tender. Strain and divide between serving bowls, pour over the butter sauce and garnish to serve.