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