Chicory Orange Salad with Fried Shrimp

Peel two oranges thinly with a kitchen knife so that nothing white is cut off with them. Cut the orange peel into tender strips and blanch twice in boiling hot water. Then boil a little water with 1 tsp sugar, a sprig of thyme and bay spice and soften the blanched orange zest in it. Squeeze the juice from the two oranges. Peel the two remaining oranges with a kitchen knife so that nothing white sticks to the flesh. Then remove the fruit fillets.

Squeeze the juice from the lemon. Chop the anchovies. Remove the outer leaves from the chicory. Chop the rest and marinate it with salt, a pinch of sugar, the juice of the lemon, the finely chopped anchovies and 2 tablespoons of olive oil.

Remove the peel from the shallots and dice them. Heat butter in a frying pan, sauté shallots and caramelize with 1 tbsp sugar, add a pressed clove of garlic and extinguish with orange juice. Add chicken broth, soften chicory leaves briefly in the broth and remove again. Season the broth with salt and freshly ground pepper and cook until it has a thick consistency, season again.

Remove the garlic.

Place the chicory leaves slightly overlapping on cling film, place the raw chicory salad on top and form into rolls using the cling film. (However, do not wrap in the foil.) Peel the crab tails, remove the intestines,

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