Rice Noodle Cannelloni of Asparagus


  • Beurre Blanc

  • 150 ml Soy sauce

  • 2 knobs Ginger finely grated and juices kept

  • 250 g unsalted butter

  • Cannelloni

  • 4 fresh rice noodle sheets

  • 12 spears asparagus

  • 250 g picked blue swimmer crab meat

  • 0.5 cup picked coriander leaf

  • roasted ground Szechuan peppercorn

  • sea salt


  • Beurre Blanc:

  • 1.

    Peel asparagus lightly, place in lightly salted boiling water for one and half minutes, place in ice water.

  • 2.

    Spread crabmeat over rice noodle sheet, tear coriander leaves over crabmeat, lightly sprinkle peppercorns and sea salt.

  • 3.

    Place three asparagus spears at base of sheet with tips protruding, roll.

  • 4.

    Place Cannelloni into steamer for 4 minutes , flavour water with lemongrass.

  • 5.

    To make Beurre Blanc bring soy sauce, ginger and ginger juice to simmer.

  • 6.

    Remove from heat, whisk cold butter through to melt.

  • 7.

    Place single cannelloni on plate, pour Beurre Blanc on top, garnish with coriander and roasted peanut pesto.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 635kj
  • Fat Total 51g
  • Saturated Fat 32g
  • Protein 17g
  • Carbohydrate 27g
  • Sugar 0g
  • Sodium 2633mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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