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.
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.