Banh Cuon ravioli style, with Lobster, Truffle, and Vin Jaune Sauce

I don't know about you but I really like ravioli. Unfortunately, ravioli dough contains gluten. The idea came to me, for the holidays, to revisit Banh Cuon, this Vietnamese street pancake. Here is a sophisticated recipe for Banh Cuon with Lobster and Truffle , enhanced with a vin jaune sauce. Lobster and truffle combine wonderfully, and the elegance of vin jaune creates a perfect harmony. Spinach, celery and carrots add a touch of freshness and crunch to this exceptional ravioli, which will appeal to lovers of refined cuisine and those intolerant to gluten.

Preparation time 30 mins

Cooking time 30 mins

Rest time 30 mins

Total time 1 hr 30 mins

Cooking method: traditional

Difficulty: intermediary

Ingredients

For the Banh Cuon-style ravioli sheets

150 g rice flour
50 g tapioca starch
400 ml of water
1 pinch of salt
1 tbsp neutral oil
You can also find a ready-made preparation in Asian stores

For the ravioli filling

2 cooked lobster tails (or 200 g lobster meat)
1 small black truffle (or 10 g of canned truffle)
1 shallot, finely chopped
1 Tbsp of butter
100 g young spinach leaves
1 stalk of celery, cut into small cubes
1 carrot, cut into brunoise
Salt and pepper to taste

For the yellow wine sauce

For the yellow wine sauce:
150 ml of yellow wine
100 ml of liquid cream
1 shallot, finely chopped
1 Tbsp of butter
Salt and pepper to taste

For finishing

Truffle oil (optional)
A few slices of truffle for decoration
Fresh herbs (cilantro or chives)

Preparation

1
Preparing banh cuon leaves
- 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 leaves : Heat a lightly oiled non-stick pan. Pour a small ladle of batter and spread quickly to form a very thin pancake. Put a lid on and cook for 2 minutes until the foil peels off easily. Repeat the operation until the dough is used up.
2
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. Reserve.
- Prepare the lobster : Shell the lobster tails and cut the meat into pieces.
- Brown : In a pan, melt the butter and brown the shallot until translucent. Add the lobster meat and vegetables. Brown for 2 minutes.
- Add the truffle : Grate some of the truffle into the pan and mix well. Season with salt and pepper. Remove from heat.
3
Preparation of the yellow wine sauce
- Reduce the vin jaune : In a saucepan, melt the butter and brown the shallot. Add the vin jaune and reduce by half over medium heat.
- Add the cream : Add the liquid cream, mix well, and simmer for 5 minutes until you obtain a slightly creamy sauce. Season with salt and pepper. Keep warm.
4
Assembling Banh Cuon
- Garnish the leaves : Place a spoonful of garnish in the center of each banh cuon leaf. Fold the sides over to form a square or rectangle.
- Decoration : Arrange the banh cuon on a plate. Drizzle them with vin jaune sauce, add a few slices of truffle, and garnish with fresh herbs.

Tags: Gluten-free lobster ravioli, party starter, recipe with truffle, lobster recipe, lobster banh cuon

Read it online: https://glutenevasion.fr/recette/banh-cuon-facon-raviole-au-homard-truffe-et-sauce-au-vin-jaune/