Andrew Blake

Rice noodle cannelloni of asparagus and blueswimmer crabmeat with a ginger-soy butter

Ingredients

4 rolls fresh rice noodles
16 asparagus spears
250g blueswimmer crabmeat, picked
cup coriander leaves, picked
2 knobs ginger, finely grated and juices kept
150ml soy sauce
250g unsalted butter

Method

Lightly peel and trim asparagus spears.

Blanch in lightly salted water until cooked but still crisp to bite.

Refresh in iced water and drain.

Cut a 12cm section of rolled rice noodle.

Unroll into a sheet and scatter with 1/8 of the picked crabmeat, and 1/8 of the coriander leaves.

Place two asparagus spears along the edge of the rice noodle sheet and roll up to reform a#145;cannelloni’

The asparagus spears should protrude by about 2cm.

Repeat the process until you have 8 cannelloni.

Place into a steamer until hot, then remove.

Place two cannelloni on each of 4 plates.

While cannelloni are steaming, put ginger juice and gratings with the soy sauce in a non-corrosive sauce pan.

Bring to the boil and simmer until reduced by half.

Remove from heat and whisk in cold unsalted butter a little at a time.

If need be, return saucepan to the heat and gently increase the temperature of the sauce.

When hot, but not boiling, remove from heat and incorporate remaining butter by whisking in a little at a time.

Spoon the ginger-soy butter over each of the cannelloni and garnish with sprigs of coriander.