Chilli Crab & Scallop Wonton Ravioli – Delishar

I am obsessed with chilli. Hot & spicy chilli peppers. I find it difficult to order something without that spicy kick, so much so that I always bring my own packets or sambal terasi whenever I’m travelling to the USA or European countries.  I’ve made a few variations of dishes, creating fusion between the east and west with the concept of the popular Singapore Chilli Crab. The dishes I’ve shared are Chilli Crab Cake Pasta, Chilli Crab Burger, and Chilli Crab Cream Pasta. Today, it’ll be another east meet west fusion. 

The inspiration popped up while I was cooking with the founder of Cirrus Culinnaire. She was teaching me how to make her famous ravioli from scratch, and that lady is a perfectionist! Her handmade pasta was rolled until paper thin, it was not easy for me to pass her test. I asked why do we need to roll it so thinly, and she explained that it makes a world of difference with the texture. The ravioli we purchase outside usually has pretty thick doughy wrappers and very little filling. I have to agree to that.

Crab ravioli 5

Already, I’m not a big fan of working with dough. So having to roll it over and over again through the pasta machine, and making sure it doesn’t tear was really work intensive. So when I went home, I improvised. Being the lazy efficient cook that I am, I used wonton skin to save me the trouble of working with dough. 😛 It worked out really well, and saved me so much time / heartache.

The cream cheese serves 2 purpose in this dish. It acts as a binder to hold the crab meat together, and the creaminess helps to balance and tone down the spiciness of the chilli crab sauce. He husband kept saying, “wow, that’s really good” while he was enjoying his serving. Went back into the kitchen and helped himself to a 2nd serving. Definitely something to try if you are looking to impress your guests! And so much cheaper to make than to purchase too!  


Chilli Crab Wanton Ravioli


Makes about 22 ravioli.
Serves 4-6 people

Wonton Ravioli

  • 500 g crab meat I used OKEANOSS from ntuc
  • 22 bay scallops
  • 113 g cream cheese softened
  • 3 tbsp chopped coriander leaves / cilantro
  • 1 pack of wonton skin about 50 pieces
  • Salt and pepper to taste

Chilli Crab Sauce

  • 2 shallots
  • 3 cloves garlic
  • 1 inch thumb ginger
  • 1 stalk lemongrass
  • 2 chilli padi seeds removed (or to taste)
  • 1/2 cup ketchup
  • 1 tbsp vinegar
  • 1 1/2 tbsp sugar
  • 1/2 tsp belacan chilli or to taste
  • 3/4 cup chicken stock
  • 1 egg lightly beaten
  • salt and pepper to taste
  • 1 tbsp oil
  • spring onions to serve

Wonton Ravioli

  • In a large mixing bowl, add cream cheese, crab meat, and cilantro.

  • Season with salt and pepper.

  • Place a wonton wrapper on work surface, scoop about 1 heaping tbsp of filling on the wonton.

  • Push a bay scallop into the middle of the filling.

  • Using your finger or a brush, wet the sides with water.

  • Lay another piece of wonton skin over, and start sealing the sides, making sure there’s no air trapped in there.

  • Then lay it on a tray lightly dusted with flour until ready to use.

  • Cover with a damp cloth while you continue wrapping the rest.

  • To cook, bring a pot of water to boil, then add some olive oil.

  • Drop ravioli on the olive oil to coat so that it doesn’t stick.

  • Cook in batches, so not over crowd your pan/pot.

  • Cook for 3-4 minutes or until done. (about 5-6 minutes if frozen)

  • Drain and plate on serving plate.

Chilli Crab Sauce

  • In a food processor, blend together ginger, garlic, shallot, chilli padi, and lemongrass to get a paste.

  • Add a splash of chicken stock if it’s not blending well.

  • In your frying pan, add 1 tbsp oil, and saute paste with belacan chilli for a minute.

  • Then add in chicken stock, and ketchup

  • Season with vinegar, sugar, salt and pepper.

  • Bring to a boil, then lower heat to medium

  • Slowly drizzle in beaten egg while swirling with spatula to thicken sauce.

  • When sauce is thicken and egg is all cooked, remove from heat.

To assemble

  • Plate ravioli on plate, then drizzle some chilli crab sauce over.

  • Garnish with spring onions and serve.

To get rid of the fishy smell of frozen crab meat.
Soak it in milk for 30 minutes, drain and squeeze out all the liquid.
Freeze the prepared ravioli on a single layer and transfer to zip lock back for storage after it is frozen.

Crab ravioli 4

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Shrimp & Scallop Scampi Zoodles – Delishar

Cutting down on carbs can be a pretty challenging transition. However, that doesn’t mean that it has to be boring and tasteless. Whenever I mention low-carb or carb-free diet to a friend who wants to lose weight for eat a little better. Their respond would be more or less the same, along the lines of: “How to?! No carbs, I’ll die, and die hungry!” or “Then eat salad everyday?! I can’t survive on leaves!”

I admit, even I find it difficult to give up or cut down on carbs. Carbohydrate is very comforting to me, especially rice. I love my rice, my hot steaming white rice. However, I started limiting my consumption of refine carbs like white rice ever since I was diagnosed with Gestational Diabetes when I was pregnant with my 2nd. Diabetes runs in my family, and I got really concern about consuming too much refine carbs. That’s because refined carbohydrates are rapidly absorbed into the bloodstream, causing risky spikes in blood sugar and insulin levels. Fortunately, my blood sugar went back to normal after the birth of my little one. 

So every now and then, I find ways to substitute the carbohydrate portion of our meals. The husband loves it when I do that, because that’d mean that we are eating a little better and not rapidly growing our love-handles! lol! My girls have no idea that they are missing out on their usual noodles or rice, and they consume a double portion of greens. So that’s definitely a win for mom! 


Here, I substituted pasta noodles for zucchini noodles. I used a spiralizer to get my zoodles, as shown in the top picture which I got from Amazon. It works like a sharpener to shred the zucchini into long noodle like strands.


But a shredder, like the one in the picture above will work as well. That can be easily purchased from any household/kitchenware store. Here are some other zoodle recipes that I’ve shared in the past. Miso Cod with Asian Zoodles, Carrot Zucchini Noodles with Tangy Ricotta Sauce, and Avocado Cream Zoodles with Lime Parsley Shrimp.


Shrimp & Scallop Scrampi Zoodles


  • 2 large zucchini spiralized or shredded into noodles
  • 16 large shrimp shelled and cleaned
  • 1 cup bay scallops about 24 pcs, thawed if frozen
  • 5 cloves garlic minced
  • 1 shallot minced
  • Red pepper flakes to taste (optional)
  • 1/2 cup 120ml white wine / chicken stock / seafood stock
  • Juice of 1 lemon about 2 tbsp
  • Zest of 1 lemon
  • 1/4 cup parmesan cheese
  • Salt and pepper to taste
  • 1 tbsp chopped parsley
  • Additional chopped parsley to garnish
  • Season prawn and bay scallops with salt and pepper.

  • Heat pan n medium high, add olive oil

  • When oil is hot, add shrimp and scallops, and cook for 2-3 minutes or until cooked through.

  • Remove and set aside.

  • In the same pan, add melt butter.

  • Saute shallot and garlic until fragrant and add chilli flakes.

  • Saute for another 30 seconds, then deglaze pan with white wine/stock.

  • Add lemon zest, bring to boil, lower heat to a simmer and allow to simmer for 2 minutes.

  • Then add in parmesan cheese to thicken sauce, then add in shrimp and scallops.

  • Toss to combine, season to taste, and remove from heat.

  • Stir in lemon juice and 1 tbsp chopped parsley.

  • Plate zoodles on serving plate and pour sauce, shrimp & scallops over zoodles.

You can toss your zucchini noodles in the sauce if you like it soften. We like it raw for a little more crunch.

Shrimp & Scallop Scampi Zoodles insta 1

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