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Black Qweti Prawns in Matcha Green Tea Ravioli Recipe
Black Qweti Prawns in Matcha Green Tea Ravioli
Pierre Basso Moro, Château de Germigney, Jura, France
Pierre Basso Moro, Château de Germigney, Jura, France
Total time: 1hr to 2hr

Preparation time: About 30 minutes
Cooking time: Under 1 hour 

Difficulty: Average
Chef's Note

About the Black Qwehli
The Black Qwehli is an exceptional organic prawn that is a source of culinary inspiration to many chefs. It's cultivated by Aquapesca, a Reunion Islands company based in Mozambique, in the Zambeze estuary.

Celebrated by gourmets, this Black Tiger prawn (Penaeus monodon) weighing approximately 30 g offers slightly briny flavor and firm, white flesh. 

For 4 servings

Green tea jelly
- 500 ml (2 cups) apple juice
- 25 g (1 oz.) gelatin (agar)
- 10 g (1/3 oz.) green tea

Celery purée
- 100 ml (6 Tbsp.) milk
- 100 ml (6 Tbsp.) whipped cream
- Espelette chili
- salt

- 300 g (10 oz.) stalk celery
- 2 green apples
- lemon oil

Main ingredient
- 8 large prawns (8-10/kg)
- 50 g (3 Tbsp.) butter
- fleur de sel
- reduced balsamic vinegar
- salt

Making the jelly

  1. Bring the apple juice to a boil, add the gelatin and green tea.
  2. Strain the liquid through a very fine sieve or cheesecloth into flat containers.
  3. Place in the refrigerator to set.
  4. Once cold, cut with a cookie cutter.

Making the celery purée (cook for 40 minutes once it comes to a boil)

  1. Peel the celery with a paring knife. Cut into small dice and cook in enough water and milk to cover, with a little salt. Cover with parchment paper.
  2. Once cooked, drain and cool the celery, add the whipped cream and salt.

Preparing the garnish

  1. Peel the stalk celery, cut into brunoise (tiny dice), cut the green apple (with skin) also into brunoise; season with lemon oil and salt.
  2. Reduce the balsamic vinegar by half. Set aside.

Main ingredient

  1. Peel the prawns.
  2. Using a toothpick, remove the central vein. Sauté the prawns in olive oil for 2 minutes, then add a knob of butter.


  1. Place the brunoise apple and celery in the center of the plate; season with lemon oil.
  2. Place the sautéed prawn on top and top with the green tea jelly.
  3. Using two spoons, form a quenelle of celery purée and sprinkle lightly with Espelette chili.
  4. To finish, add a few dots of reduced balsamic vinegar.
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