“Route to Vietnam” shrimp ravioli - Catering - Elle & Vire Professionnel

Ingredients

• 20 fresh prawns
• 120 g large carrots
• 200 g bean sprouts
• 4 mint and basil leaves
• 16 coriander leaves
• 4 rice paper wrappers
• olive oil
• 250 g prawn heads
• 100 g fresh tomatoes
• 20 g tomato purée
• 30 ml cognac
• 70 ml dry white wine
• 3 cloves of garlic
• 50 g onion
• 30 g shallots
• 20 g parsley stems
• 1 sprig thyme
• 1 bay leaf
• 1 lemongrass stick
• 160 g Avantage cooking 15% fat
• 10 g new pearl (spring) onions (green part only)
• 2 red Bird’s eye chillies
• 100 g new pearl (spring) onions
• 300 g white onions
• 5 cl olive oil
• salt
• pepper
• 10 g onion sprouts, cut into a fine julienne
• 40 g carrots cut in julienne
• 10 g beetroot sprouts