Prawn Tortellini

2 large ripe tomatoes, deseeded & diced
1 small bunch spinach
coriander to garnish
TORTELLINI:--
4 shittake mushrooms
125 g raw prawn meat
125 g firm white fish
handful of basil, chopped
handfull of parsley, chopped
1 tsp SIDS CRAZY SALT
30 wonton wrappers
1 egg
1 tbsp milk
SEAFOOD CITRUS BROTH:--
1 tbsp rice bran oil
1 leek, white only, fine sliced
zest of 2 limes & 2 lemons
1 litre fish stock
2 bay leaves
½ stick celery, diced
pinch of saffron, soaked in a little water
1 sprig of thyme

Tortellini: roughly chop mushrooms, prawn and fish. Briefly process in a food processor then add basil, parsley and SIDS CRAZY SALT then pulse. Poach a little of the filling in hot water to test the seasoning and adjust if necessary.
Lay out wonton wrappers. Cut into rounds and brush edges with egg mixed with a little milk. Place a teaspoon of the filling in the middle of each wrapper and fold into a triangle, ensuring all sides are well sealed, then set aside.
Citrus Seafood Broth: heat oil in a large pan and gently cook the leeks with the lime & lemon zest till soft. Add stock, bay leaves, celery, saffron and thyme then simmer 20 minutes. Remove from heat then strain, removing the Bay leaves.
Gently poach tortellini in salted water. (poaching in the broth makes it cloudy)
To serve, divide the tomato, spinach leaves and coriander between serving bowls along with the tortellini and pour over the hot broth.