INGREDIENTS

INSTRUCTIONS

Combine the sugar, fish sauce and tamarind juice in a pan and  dissolve
the sugar by warming gently. Reduce this liquid by half and  add the
lime zest. Heat the peanut oil in a frying pan and add the  shallots
and sweat off, then add the garlic, followed by the chilli.  Add the
langoustine and cook off quickly.  Add the reduced tamarind liquid and
cook the prawns in the liquid,  taking care not to overcook the
prawns/langoustines, taste and adjust  the seasoning with the lime
juice.  For the maple leeks, shred the washed leeks very fine. Heat a
heavy  based pan with the unsalted butter then add the leeks, sweat
off. Add  the maple syrup and coat the leeks. Add the vegetable stock
and star  anise and cook down gently until, all the liquid has reduced
and  coated the leeks. Disregard the star anise.  Serve the leeks onto
a warm plate and top with a lightly poached egg.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”