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Estimated Times |
Preparation time: 40
Cooking time: 10
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Ingredients

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servings
2 | tbsp | Olive oil ~27.3 g |
0.5 | pcs. | Lemon ~50 g |
1 | tbsp | Fresh ginger ~5.3 g |
1 | tsp | Sea salt ~5.5 g |
2 | pinch | Black Pepper ~0.8 g |
400 | g | Green asparagus |
2 | pcs. | Orange ~400 g |
4 | tbsp | Cointreau ~60 g |
400 | g | Tiger prawns |
4 | pcs. | Baguette ~240 g |
40 | g | Parmesan cheese |
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Directions
Rinse the asparagus spears and bend until they snap. Put the tips to one side.
Make a marinade out of olive oil, lemon juice, grated ginger and lemon rind, salt and pepper. Place the tiger prawns in a freezer bag with half of the marinade, seal the bag and put in the fridge.
Brush the asparagus with the rest of the marinade.
Peel and cube the oranges. Place in a foil tray and pour the Cointreau over. Leave to infuse for approx. 30 minutes.
Grill the tiger prawns over indirect heat for 7-10 minutes, placing the baguettes on the grill at the same time. After a couple of minutes, put the asparagus on. Drain the liquid from the foil tray containing the oranges into a bowl and place the tray on the grill. The oranges should be grilled over direct heat.
Serve the tiger prawns with the green asparagus, oranges, parmesan shavings and baguettes. Use the liquid from the oranges as a dressing.
Nutritional data
454 Kcal Per Serving F: 12 g, P: 28 g, C: 55 g, DF: 6 g 1,815 Kcal (111 Kcal/100 g)
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