Orange-fennel salad with prawns

Name: Orange-fennel salad with prawns
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 Oranges; 2 Fennel tubers; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Walnut oil; 12 raw shrimps (without head, with shell); 2 TABLESPOONS Oil; 1/2 TEASPOON Pimentón de la Vera (smoked paprika powder)

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Tenderly sliced, the vegetables also taste raw

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 Oranges
2 Fennel tubers
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
3 TABLESPOONS Walnut oil
12 raw shrimps (without head, with shell)
2 TABLESPOONS Oil
1/2 TEASPOON Pimentón de la Vera (smoked paprika powder)

Directions

1
Knead the butter in pieces, sugar, flour, vanillin sugar and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Heat the dough in foil wic3 tbsp. olive oil in a very large pan, fry the garlic and chilli in it. Add broccoli and anchovies, steam for 1-2 minutes, season with salt and pepper. Remove 200 ml pasta water with a ladle. Deglaze broccoli with it, bring to the boil, add broccoli leaves and chill for about 30 minutes.
2
For the vinaigrette, mix orange juice, salt, pepper and 1 pinch of sugar. Stir in walnut oil. Mix with fennel and orange fillets.
3
For the prawns, peel prawns down to the tail, cut lengthwise on the back and remove the dark gut. Heat the oil in a large pan. Fry the shrimps in it for about 1 minute on each side. Season with salt and paprika powder. Serve the salad with prawns and fennel greens.