Boil the spaghetti separately until al dente.

Chop the langoustine into roughly 1 cm cubes.

Take half of the langoustines and add it to a blender. Add the ginger, garlic, chopped parsley, yuzu and one of the egg whites. Blend it until smooth.

In a bowl, add the pureed langoustine 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 32 strands of spaghetti.

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

Roll it into a cylinder and freeze until solid.

To cook: Preheat the oven to 160 C (320F), slice the langoustine cannelloni’s to about 8 cm (3 inches) pieces and bake for 10-15 minutes.

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 the 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 naartjie in the syrup.

Saute 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 will 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 naartjies around the cannelloni