| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Seafood, Vegetables |
|
Superchefs |
3 |
servings |
INGREDIENTS
| 3 |
lg |
Free range eggs |
| 900 |
g |
Large fresh raw langoustines; headed, shelled and |
|
|
; intestinal tract |
|
|
; removed (2lb) |
| 1 |
tb |
Peanut oil |
| 75 |
g |
Caster sugar; (2 1/2oz) |
| 5 |
tb |
Fish sauce |
| 6 |
tb |
Tamarind juice |
| 4 |
|
Shallots; finely chopped |
| 3 |
|
Cloves garlic; crushed |
| 2 |
sm |
Red chillies; finely diced |
| 2 |
tb |
Fresh chopped coriander |
|
|
Zest and juice of 1lime |
| 2 |
tb |
Maple syrup |
| 2 |
g |
Unsalted butter |
| 450 |
g |
Baby leeks; (1lb) |
|
|
Salt and pepper |
| 290 |
ml |
Vegetable stock; (10fl oz) |
| 1 |
|
Star anise |
|
|
Fresh leaf coriander to garnish |
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.
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