Crab Orange Soup with Crab Tails

1. score the scampi along the back and remove the black intestinal thread from each. Rinse and dry the scampi. 2.

Peel the ginger and cut into fine sticks. Rinse the lime in hot water and dry. Cut a piece of peel into small pieces and chop finely, squeeze out juice. Cut chili lengthwise, clean, remove seeds, rinse, chop finely. Mix ginger, lime peel and 2 tbsp lime juice, chili and oil. Marinate the crayfish tails in it for half an hour in the refrigerator.

Cut off the white skin from the oranges.

Remove the fillets between the partitions, collect the juice that runs off and squeeze the remains of the oranges well over them. Peel the onion, quarter it and cut it into thin strips.drain the tomatoes and cut them into pieces.

Heat the oil in a large saucepan and brown the onion slightly. Add tomatoes and clear soup, bring to a boil and simmer for 10 minutes. Finally, mix in 1 tbsp lime juice and the orange juice. Season with salt, pepper and sugar. Put in orange fillets and pull with the lid closed.

5. heat a dry frying pan or a wok strongly. Stir-fry the crayfish tails in the marinade for 2-3 minutes until they are red all over (pre-cooked crayfish tails should only be stir-fried for 1-2 minutes). Divide soup evenly into plates, form crayfish tails in the middle and garnish with herbs.

Serve with fresh white bread,

Our tip: As an old

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