RECIPE | Langoustine parcels with basil sauce

Ingredients

16 langoustines

4 sheets filo pastry

Bouquet (or 2) of fresh basil

Garlic

1 small chilli pepper (optional)

Olive oil

Salt and pepper

Frying oil

Method

Begin with the sauce. Roughly chop the basil (reserve 16 leaves) and crush the garlic and chilli

Whizz in a food processor adding olive oil in order to obtain a smooth sauce.

Season with salt and pepper

Remove the shell from the tail of the langoustines and reserve on absorbent paper

Cut the filo pastry into 16 triangles large enough to wrap the langoustine in

Place the langoustine in the centre and top with a basil leaf

Fold the filo pastry over the langoustine to form a spring roll like parcel

Repeat with remaining langoustines

Heat some oil in a frying pan and drop the langoustine parcels into hot oil until golden brown

Remove from the oil and place on absorbent paper to allow the excess oil to run off

Serve with basil sauce