Perfect as a light starter or use bigger portions to create a unique main.


  • 18/20 large langoustines (cut in half lengthways)
  • 8/10 basil leaves
  • 8 slices of thinly sliced smoked streaky bacon
  • 1 packet spring roll wrappers
  • red pepper escabeche
  • basil oil
  • pea shoots – optional or rocket
  • for the escabeche:
  • 7 shallots (diced)
  • 100 ml olive oil
  • 1 tsp esplenette pepper
  • 1 tsp saffron
  • 2 cl garlic
  • 4 plum tomatoes (skinned,seeded, julienne)
  • 700 g tin red peppers,julienne
  • 2 sprigs thyme
  • 2 sprigs basil
  • 25 ml sherry/red wine vinegar
  • 4 slices parma ham (julienne)
  • for the basil oil:
  • 100grms basil
  • 20 g chive
  • ½ clove garlic
  • 300 ml light olive oil


  • Place smoked bacon onto spring roll pastry, place on top the langoustines end to end. Run a julienne of basil the entire length of the spring roll. Roll approximately one lap of pastry, seal with egg white.
  • Fold the ends.
  • Deep fry in olive oil.
  • For the escabeche:
  • Sweat shallots and garlic in olive oil with saffron and esplenette pepper and the add all other ingredients.
  • Cover and cook over low heat, until soft.
  • Add ham cook 10 mins, remove, drain and reduce liquid, then add back some reduced liquid. use as is or for puree blend.
  • For the basil oil:
  • Blanch and refresh basil and chives.
  • Blend with oil and garlic.leave to infuse for 2/3 hrs and strain through fine sieve or muslin cloth.

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caribbean entertaining starters and nibbles