Asparagus tea with prawn ravioli

Name: Asparagus tea with prawn ravioli
Ingredients: 1 Bay leaf; 1000 ml Water; 0.5 g Pepper; 3 g Salt; 20 Wonton wrappers; 500 g White asparagus; 25 g Shallot; 200 g Prawns (peeled); 5 g Ginger; 5 ml Sesame oil; 5 ml Soy sauce

Clear asparagus tea with prawn ravioli, filled with ginger and sesame, light and refined in taste.

Ingredients

1Bay leaf

1000mlWater

0.5gPepper

3gSalt

20Wonton wrappers

500gWhite asparagus

25gShallot

200gPrawns (peeled)

5gGinger

5mlSesame oil

5mlSoy sauce

Preparation

Make a broth ('tea') from white asparagus peels, shallot, bay leaf, and water by simmering for 30 minutes.
Strain and season to taste.
Finely chop the prawns and mix with ginger, soy sauce, and sesame oil.
Place a little filling on each wonton wrapper and fold closed like ravioli.
Cook the ravioli for 3–4 minutes in water.
Serve in bowls and pour the hot asparagus tea over.