Ingredients

• 450g unshelled tiger shrimp (prawns)
• 500 g mixed vegetables wok (frozen)
• 1 orange
• 1.5 dl fish stock (pot)
• 1 tbsp. oil oriental cuisine
• 2 tbsp. coriander finely chopped
• 1 pinch of curry
• ¼ tube saffron
• A few drops of Tabasco
• Salt and pepper
• 1 tbsp. instant sauce binder

Preparation

Before preparing: Press orange  

• Wear fish broth to a boil and place the frozen shrimp in a steamer basket or on a rack above the pot. Cover and cook for 5 to 7 minutes
• Meanwhile, heat the oriental oil in wok and fry wok vegetables al dente, 3 minutes. Season with salt and pepper, remove from wok and keep warm.
• Put the fish stock and orange juice in the wok and bring to a boil. Season with Tabasco sauce, curry, salt and pepper. Connect lightly with instant bonding sauce and stir in adding saffron.
• Arrange the vegetables and shrimp on plates, pour the sauce around. Garnish with chopped coriander.