Crab Ravioli with Lemongrass and Ginger Sauce Recipe
Chef Michael Caines shared with us his Crab Ravioli with Lemongrass and Ginger Sauce Recipe, and here is why we'll love it!
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Cooking tools:
- Blender
- Food processor
- Pasta machine
- Rolling pin
- Fine-mesh sieve
- Cheesecloth
- Kitchen scale
- Instant-read thermometer
- Saucepan
- Stainless steel pan
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Whisk
- Spoon
- Stove
- Plastic wrap
- Serving bowl
Ingredients
- 250g white crab meat
- 80g brown crab meat
- 80g scallops
- 10g ginger, diced finely and blanched three times
- 50ml double cream
- 1 egg yolk
- Lemon juice
- Salt
- pepper
- Cayenne pepper
- 250gr plain flour
- 3 egg yolks
- 1 whole egg
- 10gr water
- 1 packet of saffron
- 4gr salt
- 10g fresh coriander
- 100g olive oil
- 250g crab carcasses
- 75g shallots
- 50g fresh lemongrass
- 75g brown crab meat
- 25g fresh ginger
- 5g whole coriander seeds
- 5g whole white peppercorns
- 75g unsalted butter
- 250ml fish stock
- 300g unsalted butter
- 3g salt
- Pinch of ground white pepper
- 5ml lemon juice
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