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The Caterer

Langoustine spring roll, chilli and balsamic dressing – by David Sharland

11 September 2006
Langoustine spring roll, chilli and balsamic dressing – by David Sharland

INGREDIENTS

(serves one)

4 langoustines
2 sheets of rice paper

For the filling 2 tbs each, chopped and mixed together, of fresh ginger, mint leaves, purple basil, chilli, coriander leaves, olive oil

For the dressings½ litre balsamic vinegar
1 piece stem ginger and syrup
8 mint leaves
1 bird's eye chilli, finely sliced
4 mint leaves
2tbs coriander, chopped
75ml olive oil
Squeeze of lime juice

For the vegetable tagliatelle
15g shredded carrot
15g shredded mooli
25g mixed salad leaves

METHOD

Lightly blanch the langoustines and take from the shell. Open the back and de-vein, add the chopped filling. Soak the sheets of rice paper for about 20 seconds in tepid water, drain on a cloth and cut each one in half. Lay a langoustine on each piece of paper and wrap to form a parcel.

Place into a medium hot fryer to lightly colour for 3-4 minutes. Reduce the balsamic vinegar, stem ginger and mint leaves by half until syrupy.

Blanch the vegetables in the syrup, drain and reserve. Make the chilli dressing by mixing all the ingredients together. Wash and prepare the salad leaves and arrange on the plate. Place the langoustines on the tagliatelle of vegetables. Splash the rolls with the dressings.

David Sharland

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