I don't know about you, but I love ravioli. Unfortunately, ravioli dough contains gluten. For the holidays, I had the idea to revisit Banh Cuon, that Vietnamese street pancake. So here's a sophisticated recipe for Banh Cuon with Lobster and Truffle , enhanced with a Vin Jaune sauce. Lobster and truffle are a perfect match, and the elegance of the Vin Jaune creates a harmonious whole. Spinach, celery, and carrots add a touch of freshness and crunch to this exceptional ravioli, which will appeal to lovers of fine cuisine and those with gluten intolerance.
Ingredients
For the Banh Cuon-style ravioli sheets
For the ravioli filling
For the yellow wine sauce
For the finishing
Preparation
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Preparing banh cuon sheets
- Mix the dough : In a bowl, mix the rice flour, tapioca starch, water, salt, and oil. Let the dough rest for 30 minutes.
- Cooking the sheets : Heat a lightly oiled non-stick pan. Pour in a small ladleful of batter and quickly spread it to form a very thin pancake. Cover and cook for 2 minutes, or until the sheet easily releases from the pan. Repeat until all the batter is used.
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Preparing the filling
- Prepare the vegetables : In a pan, heat a little butter. Sauté the spinach, diced celery, and carrot until tender. Season with salt and pepper. Set aside.
- Prepare the lobster : Shell the lobster tails and cut the meat into pieces.
- Sauté : In a pan, melt the butter and sauté the shallot until translucent. Add the lobster meat and vegetables. Sauté for 2 minutes.
- Add the truffle : Grate some of the truffle into the pan and mix well. Season with salt and pepper. Remove from the heat.
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Preparation of the yellow wine sauce
- To reduce the Vin Jaune : In a saucepan, melt the butter and sauté the shallot. Add the Vin Jaune and reduce by half over medium heat.
- Add the cream : Stir in the cream, mix well, and simmer for 5 minutes until the sauce has thickened slightly. Season with salt and pepper. Keep warm.
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Assembling the Banh Cuon
- Filling the sheets : Place a spoonful of filling in the center of each banh cuon sheet. Fold the sides to form a square or rectangle.
- Decoration : Arrange the banh cuon on a plate. Drizzle with yellow wine sauce, add a few truffle slices, and garnish with fresh herbs.
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