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posted: 9/26/2012 5:33 AM

Fried Asian Ravioli with Thai Basil Oil

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  • Thai shrimp and noodles with Asian fried ravioli

       Thai shrimp and noodles with Asian fried ravioli
    Bev Horne | Staff Photographer


1 package (16 ounces) frozen, mini cheese ravioli, thawed

cup coconut milk

cup panko bread crumbs

1 cup (about) vegetable oil

1 cup Thai basil leaves

Peanut sauce (recipe above)

In 2 small bowls, fill one with coconut milk and the other with panko. Dip ravioli in coconut milk and let excess drip off, then coat with panko.

Heat about inch oil in pan and fry panko crusted ravioli until golden brown on each side (about 30 seconds each side). You can test oil by dipping a corner of ravioli in and if it sizzles, it's ready.

For the basil oil: Blend together in a food processor and pour through a fine metal strainer. Use to garnish shrimp and ravioli.

Use remaining peanut sauce as a dipping sauce. Garnish with chopped peanuts and cilantro if desired.

Serves four.

William Babiarz

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