Steamed Dublin Bay Prawn Ravioli, a recipe from Jacques and Laurent Pourcel on the Worldwide Gourmet

Ingredients

• - 60 g (2 oz.) green Cabbage leaves, blanches and refreshed
• - 2 pinches of chopped orange zest
• - 150 g (5 oz.) Langoustine, scampi or Dublin Bay Prawn s
• - 1/2 bunch cilantro, chopped
• - 1/2 bunch chives, chopped
• - 5 pieces of sundried tomato in oil, chopped
• - 1 egg yolk
• - 1 tbsp. cream
• - Salt and freshly ground pepper
• - 450 g (1 lb.) bôt banh bao flour (available in Asian stores)
• - 250 ml (1 cup) milk
• - 30 g (2 tbsp.) sugar
• - Salt
• - 1 tbsp. canola oil