Orange shrimp with coconut rice

Ingredients for 2 servings:

• 20 shrimp (king prawns)
• 1 orange(s)
• ½ lemon(s)
• 1 pinch of ginger
• 1 pinch of lemongrass
• 2 tsp honey
• Salt
• oil
• 2 servings of rice
• 5 tbsp desiccated coconut
• Salt
• Water
• 2 sheets of rice paper
• 80 g sugar snap peas
• Coconut, 4 coconut wedges
• oil
• Salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Shrimp in orange sauce, steamed with coconut rice in a rice paper bowl

Marinate the shrimp with a little lemon juice, salt, and pepper. Sear in a little oil and remove from the pan. Deglaze the pan with the juice of the freshly squeezed orange and the remaining lemon. Add the ginger, lemongrass, and honey and bring to a boil. Add the shrimp to the boiling sauce and reduce the sauce. Place the rice in a pan of salted water. Lightly brown the desiccated coconut in a little oil and add to the boiling rice. Serve the cooked rice in rice paper bowls. Rice paper bowls are easy to make by frying the rice paper on both sides in oil and then pressing it into shape between two small bowls while it is still hot. Once the rice paper has cooled slightly, pat off any fat with kitchen paper. For further decoration, you can use sugar snap peas blanched in water and slices of coconut flesh.