Langoustine, smoked bacon and basil spring roll, red pepper escabeche

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


  1. 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.
  2. Fold the ends.
  3. Deep fry in olive oil.
  4. For the escabeche:
  5. Sweat shallots and garlic in olive oil with saffron and esplenette pepper and the add all other ingredients.
  6. Cover and cook over low heat, until soft.
  7. Add ham cook 10 mins, remove, drain and reduce liquid, then add back some reduced liquid. use as is or for puree blend.
  8. For the basil oil:
  9. Blanch and refresh basil and chives.
  10. Blend with oil and garlic.leave to infuse for 2/3 hrs and strain through fine sieve or muslin cloth.


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