Ravioli 700 g. Raw medium prawns 2 Spring onions, thinly sliced 1 Tbl. Chopped fresh coriander 1 Tbl. Fish sauce 2 tsp. Ginger, finely chopped Ground white pepper, to taste 48 Gow gee wrappers 1 Egg, lightly beaten 1 tsp. Oil Fresh kaffir lime leaves, shredded, to garnish Lime Sauce 30g. Butter 2 Spring onions, thinly sliced 2 cloves Garlic, crushed 5 - 6 Kaffir lime leaves, fresh, thinly shredded 300 ml. Cream 1/3 c. Chicken stock 1 ½ tsp. Lime or lemon juice 1 Tbl. Fish sauce Instructions Peel and de-vein the prawns. Dice the prawns with a sharp knife until well minced then transfer to a bowl. Make sure you don't over work the prawns as they will go tough. Add the spring onion, coriander, fish sauce, ginger and white pepper and mix together well.

To assemble the ravioli, place about 1 tsp of the prawn filling into the middle of each wrapper. Brush the edges of the wrapper lightly with the beaten egg and lay the remaining wrappers over the top to enclose the filling. Press the edges together to seal. Cover a plate with cling wrap and place the finished ravioli on top, then cover with a damp tea towel and place in the fridge until required. Be sure to get as much of the air out of the ravioli as you seal them so they don't burst when you boil them.

To make the sauce, melt the butter in a small saucepan over medium-low heat and add the spring onion, garlic and lime leaves. Stir gently for about 2 minutes, or until aromatic. Be careful that the garlic does not burn or the sauce will turn bitter. Add the cream and stock and simmer for 5 to 6 minutes until slightly reduced. If you like a slightly thicker sauce allow to longer to reduce or add a tbl plain flour before adding the cream and allow a minute to cook. Then add the lime juice and fish sauce. Season to taste with salt and pepper.

Meanwhile, to cook the ravioli, fill a deep pot with water, and add the oil and a pinch of salt. Bring the water to the boil and cook the ravioli in batches for about 2-3 minutes, or until the filling is cooked and the gow gee wrappers are soft. Scoop out the ravioli with a slotted spoon and place six pieces on each plate.

To serve, spoon the hot sauce over the ravioli and garnish with extra shredded lime leaves.