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Ingredientes
- 3 lrg Free range Large eggs
- 900 gm Large fresh raw langoustines, headed, shelled and intestinal tract removed (2lb)
- 1 Tbsp. Peanut oil
- 75 gm Caster sugar, (2 1/2oz)
- 5 Tbsp. Fish sauce
- 6 Tbsp. Tamarind juice
- 4 x Shallots, finely minced
- 3 x Cloves garlic, crushed
- 2 sm Red chillies, finely diced
- 2 Tbsp. Fresh minced coriander Zest and juice of 1lime
- 2 Tbsp. Maple syrup
- 2 gm Unsalted butter
- 450 gm Baby leeks, (1lb) Salt and pepper
- 290 ml Vegetable stock, (10fl ounce)
- 1 x Star anise Fresh leaf coriander to garnish
Direcciones
- 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 in the lime zest.
- Heat the peanut oil in a frying pan and add in the shallots and sweat off, then add in the garlic, followed by the chilli. Add in the langoustine and cook off quickly.
- Add in 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 in the leeks, sweat off. Add in the maple syrup and coat the leeks. Add in the vegetable stock and star anise and cook down gently till, all the liquid has reduced and coated the leeks.
- Disregard the star anise.
- Serve the leeks onto a hot plate and top with a lightly poached egg.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 3 servings | |
| Calories 139 | |
| Calories from Fat 47 | 34% |
| Total Fat 5.28g | 7% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 2715mg | 113% |
| Potassium 243mg | 7% |
| Total Carbs 21.47g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 12.44g | 8% |
| Protein 2.68g | 4% |
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