Oriental salad with scampi ‘à la plancha’
For the salad:
Cucumber, spring onions, wok noodles, coriander, chilli pepper, soy sauce, sesame oil, lime
For the marinade (scampi):
juice of 2 oranges, 3 cloves of garlic, olive oil, scampi
First peel the scampi and remove the intestines.
Prepare the marinade. Crush the garlic cloves in the garlic press and mix with the orange juice, olive oil, salt and pepper. Pour over the scampi and place in the fridge for 45 minutes.
Prepare the salad. Peel the cucumber and cut into bite-size cubes. Chop the spring onions into thin slices and add to the cucumber. If necessary, add a finely chopped chilli pepper to taste. Chop the fresh coriander and season with sesame oil and soy sauce.
The plancha should have reached temperature in the meantime. Fry the scampi on this.
Serve the salad on plates, arrange the scampi on top and garnish with a coriander leaf and a slice of lime.