Vietnamese Style Crab & Crayfish Raviolo
Big and bold Vietnamese flavours and lavish pasta parcels filled with British Cromer Crab...fusion cooking has never been so easy.
This is certainly a dish to enjoy to warm your cockles on a cold winters’ night. As soon as you open the baking paper parcel, the aroma will instantly get your mouth watering.
This is a great dish to serve at dinner parties too - even as a starter!
½ red pepper, sliced
1 lemongrass, halved
3 spring onions, sliced
2 baby bok choy, halved
250ml vegetable stock
1tbsp fish sauce
1tbsp light soy sauce
10ml sesame oil
250g pack Dell'Ugo Crab & Crayfish Ravioli (Buy now)
20g coriander rough chopped
½ a red chilli sliced seeds in or out depending on heat required
Bring the stock to the boil in frying pan and add the fish sauce, light soy sauce, sliced red chilli, lemon grass and sesame oil.
Add the Crab & Crayfish Raviolo, and simmer gently for 2 minutes.
Add to the Crayfish the beansprouts, red pepper, spring onion and bok choi. Simmer for a further 2 minutes.
Remove the lemon grass and serve the broth, vegetables and Raviolo in warmed bowls finished with a sprinkle of chopped coriander.