Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Crispy shrimp wontons with parsnip cream

Crispy shrimp wontons with parsnip cream

We take you on a journey to China with Davy Larzillière of La Maison du Puits and his crispy wontons (Chinese ravioli) with shrimp and parsnip cream.

Serves 4

Preparation time: 1 h 10

Cooking time: 1 h 10

Resting time : 1 h

 

Ravioli dough

  • 250 g flour
  • ½ tsp. salt
  • 1 egg

Filling

  • 15 prawns
  • 1 lime
  • 2 shallots
  • ½ bunch coriander (or chervil)
  • 1 tsp paprika Salt and pepper
  • Oil

Parsnip cream

  • 4 parsnips
  • 50 cl cream
  • salt and pepper

Shrimp bisque

  • Shrimp trimmings
  • ½ onion 1 shallot
  • 1 garlic clove
  • 1 carrot
  • 2 sprigs thyme
  • 1 bay leaf
  • ½ stalk celery
  • 2 tbsp. tomato paste
  • 50 g butter
  • 1 tsp paprika
  • ½ tsp. Espelette pepper
  • salt and pepper

 

1 - Prepare the dough: mix the flour, salt and egg, then add 14 cl of water. Knead a little at a time to obtain a homogeneous dough. Chill for 1 h.

2 - Prepare the stuffing: peel the shrimps, reserving the heads and shells for the bisque. Cut them into small pieces and add the chopped shallots, chopped coriander and lime zest. Remove the lime segments and add them to the preparation. Add salt, pepper and paprika. Set aside in a cool place.

3 - Make the parsnip cream: peel the parsnips and cook in a pot of boiling salted water for 25 min. Blend with the cream, salt and pepper until smooth.

4 - Prepare the shrimp bisque: brown the shrimp trimmings in a hot pan with the chopped onion, shallot and garlic. Sauté until nicely browned. Cut the carrot and celery into large cubes. Once browned, add the carrot, celery, bay leaf and thyme. Bring to the boil. Skim off any impurities. Add the Espelette pepper, paprika and tomato paste and cook for 15 min over a low heat. Blend and strain. Return to the heat and reduce by half. Finally, whisk in the butter and season with salt and pepper.

5 - Assembling the ravioli: using a rolling pin, roll out the dough to a thickness of 3 mm. Cut into 9 cm squares. Place 1 teaspoon of filling in the middle. Moisten the edges and press together to form a pyramid. Fry for 5 min at 180°C.

6 - Presentation: in each soup plate, pour the parsnip cream, place 2 ravioli, then pour a little bisque over the top. You can add a little of the remaining stuffing between the two ravioles and a few coriander leaves. Enjoy your meal.

These recipes might interest you

Marinated chicken tacos with corn and cumin bread Intermediate

Marinated chicken tacos with corn and cumin bread

Alban Joriot, chef at Brutal restaurant in Lyon's 2nd arrondissement, gives his interpretation of tacos with marinated chicken, creamed corn, sumac yogurt and fresh herb salad in a cumin puff bun.
Gnocchi with mushrooms Easy

Gnocchi with mushrooms

What to do with gnocchi? Parisian chef Maxime Lellouche accompanies them with a mushroom cream and parmesan curry crumble.
Pork parmentier with black miso Intermediate

Pork parmentier with black miso

Occitan chef Charlotte Bauduret revisits the classic shepherd's pie by incorporating miso, and for this recipe there's no need for an oven!
Duck legs confit, Puy lentils, spicy jus Easy

Duck legs confit, Puy lentils, spicy jus

Chef Magali Martini of Parisian restaurant Bombance likes to mix techniques such as salting and maturing. Here, duck legs are left to rest in coarse salt for 6 hours before being confit.
Textured Bordeaux cep and poached-fried egg Intermediate

Textured Bordeaux cep and poached-fried egg

You can enjoy this recipe to the accompaniment of baroque music in the Lyon restaurant of chef Jean-Baptiste Magno and sommelier Jérôme Sabatier.
Grilled octopus and oyster mushrooms Easy

Grilled octopus and oyster mushrooms

Chef Grégoire James from Caen's Augia restaurant shares his recipe for octopus, broad bean, mesclun and oyster mushroom salad.