25 min (without marinating time), simply remove shell from king prawns and trim ready to cook, rub with a tiny bit of salt and juice of one lemon.
For the pickle:
Mix pepper, olive oil, salt and chili with some of the grated orange peel. Soak the king prawns in this mixture for a while. Fillet the oranges so that only the sheer flesh remains.
For the salad marinade:
All ingredients for the salad marinade in an empty jam jar form, close and shake well (In the jar it goes fastest, is clean and you can save remains perhaps also.
You can also prepare the marinade in this way).
Clean the lettuce, rinse, dry with a salad spinner and marinate.
Fry the marinated crayfish tails briefly on both sides in a little oil.
Arrange the crayfish tails and orange fillets on the salad and bring to the table.
Tip: The recipe works the same way with fish or chicken.