Langoustine tails in feiulle de bric with basil

PT30M

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Ingredients

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1
Fill a large pan with water and bring to the boil. Blanch the langoustine tails for a few seconds, then remove from the heat. Peel and remove the vein from centre of the tail using a knife. Wrap each tail in a basil leaf
2
Cut the feuille de bric into approx 2.5 cm squares. Place a langoustine tail into the centre of one of the squares then pull two opposite points together wrapping around the langoustine. Put a cocktail stick through the centre of the langoustine, securing everything together
  • 6 sheets of feuille de brick pastry
3
To cook, drop each parcel into a deep fat fryer for a few seconds until the feuille de bric is crispy
  • vegetable oil
4
Season with a little salt and lemon, and pesto. Serve immediately
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