Blend together the coriander, basil, peanuts, garlic, ginger, peanut oil and half the large chilli. ‘Pulse’ the blender so that the pesto remains chunky.
Lay out the wanton pastry.
Take the tail off each prawn, bend into a circle, and place in the centre of the pastry.
Place a teaspoon of pesto onto the middle of the prawn. Wet the edges of the pastry with water and place another piece of pastry on top.
Use a pastry or egg cutter to round off the edges and pinch the edges to close off the ravioli.
Blanche the ravioli in boiling, salted water for 45 seconds before taking off the heat.
Let the ravioli ‘poach’ while preparing to serve.
Serve with a seaweed salad, the remaining pesto and a squeeze of lime juice.
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