True cannelloni are tubular in shape, but in this case, they were made by lining up and alternating individual strings of black and white spaghetti. And with beurre blanc used for the filling, the dish can be time consuming to make, but is just so impressive. Graham Beck’s Blanc de Blancs is the perfect beurre blanc bubbly and accompaniment to this dish. Blanc de Blancs gives full expression to Graham Beck’s exemplary Méthode Cap Classique characteristics through its rich, creamy textures and flavours. It is effortless elegance in a glass.


For the Cannelloni

1 kg prawns, shelled

3 cm piece of ginger, finely grated

1 clove of garlic, finely grated

1 tbsp chopped parsley

3 tbsp Yuzu or lemon juice

2 egg whites

Salt and pepper

Black spaghetti

White spaghetti

Spray and cook

For the Poached Naartjie

1 tbsp sugar

4 tbsp white wine

2 tbsp water

Parsley stalks

1 star anise

½ tsp salt

4 naartjies, peeled and whole

For the Beurre Blanc

6 tbsp Yuzu or lemon juice

6 tbsp Graham Beck Blanc de Blancs

2 tbsp onion, finely diced

180 g butter, cubed

1 tbsp chopped chives

Salt and pepper


For the Cannelloni

Boil the spaghetti separately until al dente.

Chop the prawns into roughly 1 cm cubes. Take half of the prawns and add them to a blender. Add the Yuzu, garlic, ginger, chopped parsley and one of the egg whites. Blend it until smooth.

In a bowl, add the puréed prawns mix with the chopped langoustines, salt and pepper and stir until the pieces are well distributed. Transfer the mix into a piping bag.

Make a double cling film layer on your work surface and spray with cooking spray.

Place the spaghetti onto the cling film, alternating with black and white. Lightly press onto the spaghetti lengthways to ensure that it sticks together. You will need a total of about 32 spaghetti.

Brush the spaghetti with the remaining egg white. Pipe the prawn mix onto the spaghetti, leaving 2/3 space for the spaghetti to wrap around the prawn mix and then, using the cling film, gently lift it so as to cover the prawn mix with the spaghetti.

Roll it into a cylinder and freeze until solid.

To cook: Preheat the oven to 160°C, slice the prawn cannelloni into about 8 cm pieces and bake for 10-15 minutes.

Once cooked, remove from the cling film by pushing gently out of the plastic and serve immediately.

For the Poached Naartjie

Add the wine, water, sugar, parsley stalks, star anise and salt into a pot. Stir it over a low heat until the sugar has dissolved. Remove the parsley stalks.

Add the whole naartjies into the saucepan and poach for 2 minutes on one side.

Turn the naartjies and poach the other side for 2 minutes. The liquid should have made a syrupy consistency; make sure to coat the naartjies in the syrup.

For the Beurre Blanc

Sauté the onions in some butter until they are soft and translucent.

Add the wine and the Yuzu or lemon juice, and let it reduce for about 2 minutes.

Slowly add a cube of butter at a time while whisking continuously until all of the butter is incorporated and an emulsion has formed.

Add the chopped chives and season.


In a pasta dish, add some of the beurre blanc sauce. Place the cannelloni in the centre and place the poached naartjie segments around the cannelloni

When buying prawns: Since most of the prawns available today have been previously frozen, always check to see if thawed prawns are firm and shiny. If purchased frozen, make sure it is frozen solidly and has no signs of freezer burn. Thaw frozen prawns overnight in the refrigerator, or place in cold water, rinsing a few times.


This iconic dish was featured in Issue #1 of JAN the Journal. For more delectable recipes from Restaurant JAN and Jan Hendrik’s TV show, JAN, place your order at www.janthejournal.com.

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