Ingredients

• 12 langoustines
• 24 wonton wrappers
• 1 free-range egg yolk
• 2 large yellow carrots
• 2 large orange carrots
• 2 large purple carrots
• 2 large red carrots
• 100g/3½oz unsalted butter
• 2 banana shallots
• finely chopped
• 1 garlic clove
• finely chopped
• 2 sprigs fresh thyme
• 30g/1oz tomato purée
• 50g/1¾ oz fresh ginger
• roughly chopped
• 1 vanilla pod
• split in two
• 1 lime
• zest only

Directions

• For the langoustine ravioli
• peel the langoustines
• separating the heads. Take the vein out of the langoustine tails and set to one side. Crush the heads of the langoustines with the side of a heavy knife and set the heads aside separately.
• For the bisque
• peel the carrots and slice them with a mandoline - use a small cutter to create tiny pellets. Keep all the trimmings from the yellow
• orange
• and red carrots.
• For the langoustine ravioli
• form the base of the ravioli using half of the wonton sheets. Place each of the langoustines tails
• one by one
• on the flat ravioli
• then brush a small amount of egg yolk on the edge and place another sheet of wonton on top. Close it smoothly with your fingertips and cut the extra dough off. Set aside.
• To cook the bisque
• heat the butter and reserved crushed langoustine heads in a pan until slightly golden in colour.
• Add the shallots and carrot trimmings (still reserving the carrot pellets)
• garlic clove and thyme to the pan. Stir in the tomato purée and pour water in to the level of the ingredients.
• Simmer for 20 minutes and then strain the broth through a fine sieve into a clean pan. Return to the heat and cook until reduced to a sauce consistency. Add the roughly chopped ginger and the vanilla pod. Set aside.
• In a large pan of boiling water
• cook the carrot pellets for five minutes and then drain them and reserve.
• Cook the ravioli in a large pan of boiling water for a few minutes
• and carefully remove them with a slotted spoon or fish slice once cooked.
• To serve
• place three ravioli in a bowl and then add the cooked carrot pellets. Strain the bisque and pour over the top. Finish with a sprinkle of lime zest.