Serves 4

4 Each 160g Loin Trevalla
12 Each 10/15 Prawns/Green
Plain Flour
Unsalted Butter
Fresh Coriander Leaves
Fresh Vietnamese Mint Leaves
Spice/Herb Paste: (see recipe below)

Palm Sugar Sauce:
150g Palm Sugar
300ml Water, dissolve palm sugar in the water over heat and cool
3 Each Garlic Cloves
1/2 Knuckle of Ginger
2 Each Lemongrass Sticks

Egg Yolk Ravioli:
Wonton Wrappers
4 Egg Yolks
Spice Paste (see enclosed recipe)

Sticky Black Rice:
2 Each Lemongrass Sticks, cut into four
Rough Cut Rind of 1/4 Orange
Vietnamese Mint, leaf and stem
3 Ltrs Chicken Stock
Oil-Butter

Trevalla Spice Paste Recipe:
20 Each Candle Nuts
1/2 Dari of Pine Nuts
1 Dari Sesame Seeds
2 Each Lemongrass Bunches, finely chopped
2 Each Knobs of Ginger, peeled and chopped finely
3 Chilies, chopped finely
1 Each Coriander Stem Bunch, chopped finely
2 Tspn Mild Curry Powder
2/3 Can Coconut Milk
1 Large Tbsp Tom Yum
1 Tbsp of Curry Mix (see below)
Last 1/2 Dari Oil.

Curry Mix:
2 Tspn Mild Curry
1 Tspn Sugar
1 Tspn Season All

Palm Sugar Sauce:
Sweat garlic, ginger and lemongrass until it is browning. Then pour in the palm sugar syrup. Cook together and strain- keep warm for service (remove lemongrass). Cut lemongrass ginger and chili finely and put into the blender and cut as small as you can. Then add nuts, paste, coconut milk and oil last.

Egg Yolk Ravioli:
Take an egg cup and drape a wonton wrapper over/in and lower an egg yolk into it. Put a teaspoon of the paste on top and cover with another wrapper and seal. Lift and pinch the edges to make a cup shaped ravioli. Cover when made so that pastry does not get dry.

Sticky Black Rice:
Remove lemongrass, cook until rice is tender then lie in 2 baking trays and bake the rice at 150 degrees c for about 1.5 hours until firm. After cooking cut into 8cm squares for serving.

To Plate:
Dust the trevalla and prawns with flour and rub with spice paste, fresh coriander/Vietnamese mint leaves and some soft unsalted butter. Lie on a tray and put under the salamander/grill until it colors a little. Warm the black sticky rice on baking sheet. Put the trevalla and prawn into the oven on 150 degrees c 300 f for 7/8 minutes to compete cooking. Last put the ravioli in the water that is on slow boil temperature. These will only cook for 1.5/2 minutes. Take out/drain and keep warm.

To serve:
Put a layer of black sticky rice on your plate then lay your trevalla on. And another layer of rice and place 3 prawns on top. With a spoon gentle put the ravioli onto the prawns. Pour the sauce around the dish. Garnish with the garlic from the sauce.

At Stillwater we serve this dish in a stack so that the yolk breaks and mixes with the trevalla and prawns when it is consumed.