Lamb's lettuce with prawns

Name: Lamb's lettuce with prawns
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 16 medium-sized shrimps in shell, without head (approx. 225 g); 2 (approx. 700 g) Oranges; 1/2 bunch Chives; 1/2 Pot of fresh coriander; 1 TABLESPOON White wine vinegar; 2 TABLESPOONS Thai chili sauce; 7-10 Tbsp Salt; 2 TABLESPOONS Sesame Oil; 100 g Lamb's lettuce; 125 g leaf salad (e.g. lollo rosso, lollo bianco); 1 Garlic clove; 15 g Butter or margarine; 7-10 Tbsp Pepper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

16 medium-sized shrimps in shell, without head (approx. 225 g)
2 (approx. 700 g) Oranges
1/2 bunch Chives
1/2 Pot of fresh coriander
1 TABLESPOON White wine vinegar
2 TABLESPOONS Thai chili sauce
7-10 Tbsp Salt
2 TABLESPOONS Sesame Oil
100 g Lamb's lettuce
125 g leaf salad (e.g. lollo rosso, lollo bianco)
1 Garlic clove
15 g Butter or margarine
7-10 Tbsp Pepper

Directions

1
Wash the shrimps, except for the tail fin, peel and remove the intestines. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.
2
Squeeze the separation skins and collect the juice (approx. 80 ml). Wash chives and coriander and dab dry. Chop the coriander and cut the chives into fine rolls. Mix orange juice, vinegar, Thai chili sauce, chives, coriander and a little salt.
3
Add sesame oil at the end. Clean the salad, wash thoroughly several times and drain well. Pluck the lettuce into pieces. Peel garlic and press it through a garlic press. Heat the fat in a coated pan and fry the prawns for approx. 3 minutes, turning them over.
4
Add garlic, toss with the prawns and season with salt and pepper. Arrange the salad and orange fillets on plates and arrange the lukewarm prawns on top. Spread the marinade over it and serve immediately.