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Spot Prawn Tortelloni with English Peas and Lemon Thyme 

From James Walt, executive chef

Araxi Restaurant + Bar


Filled pastas like these tortelloni—which means “little twist” in Italian—are very easy to make, especially with a little practice. In this dish, the subtle flavours of the prawns in the filling and the peas in the sauce go together very well. Remember to taste some of the peas before you buy or pick them to be sure they are perfect.


Spot Prawn Tortelloni

1 lb spot prawns, peeled and shells reserved for sauce, well chilled

4 oz wild salmon, skin and bones removed, well chilled

1 ½ tsp kosher salt

¼ tsp freshly grated nutmeg

Juice and zest of 1 lemon

1 egg

1 Tbsp brandy

3 Tbsp whipping cream

1 tsp chopped fresh dill

1 recipe fresh pasta dough

1 Tbsp olive oil


Lemon Thyme Sauce and Peas

2 shallots, minced

1 Tbsp unsalted butter

6 Tbsp vermouth

reserved prawn shells

1 cup fish stock

3 springs thyme

1/3 cup whipping cream

¾ cup shucked fresh peas, 4 whole pods reserved

¼ grated pecorino Romano cheese

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Business Address : 6611 Minoru Blvd., Richmond, BC, Canada
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