Cucumber carpaccio with marinated tiger prawns

Thaw tiger shrimps according to instructions. Season the orange bulbs and peel. Shrimp the shrimp well with kitchen paper. Heat oil in frying pan. Shrimp with orange zest for 3-4 minutes until they are pretty pink. Stir in Sherry and soy sauce and simmer for approx. 1 minute. Allow the shrimps in marinade to cool. Peel cucumber with peeler. Cut cucumber in half, halve in length and scrape out seeds with teaspoon. With cheese slicer long thin strips of cucumber planing. Drain cucumber bars on thick layer of kitchen paper. Cut the chives into fine rings and cook them with cooled shrimps. Remove crude stems from watercress.

Spread the edge of four large plates with a broad brush with some shrimp marinade. In middle square forms of cucumber strips and also cover with a little marinade. Distribute leaves of watercress and shrimp. Serve with toast.