Put the shrimps in a sieve and let them thaw at room temperature for about 45 minutes. Cut the tofu into thin strips. Heat 3 tablespoons of honey in a pan. Caramelise the tofu strips while turning them golden brown. Add 2-3 tbsp soy sauce and continue to fry for approx. 1 minute, turning. Place the tofu strips on a plate and allow to cool
Peel the radish, clean and wash the zucchini. Coarsely grate radish and zucchini. Cut mango from the stone. Peel the flesh and dice finely
Peel and finely chop the garlic. Cut the chilli lengthwise, remove the seeds and cut the pod into fine rings. Wash the orange hot, rub dry and finely grate about 1/3 of the peel. Halve the orange and squeeze the juice. Mix 7 tbsp. orange juice, grated orange peel, lime juice, 1 tbsp. honey, garlic, chilli and approx. 2 tbsp. soy sauce. Fold in sesame oil and sunflower oil
Wash the basil, shake dry and pluck the leaves, except for a little to garnish. Rinse defrosted shrimps briefly under cold water and dab dry. Mix orange marinade, radish, zucchini, mango, shrimps and basil leaves. Arrange the salad on a large plate. Spread some of the tofu strips on it and garnish with basil. Add the rest of the tofu strips
Waiting time approx. 10 minutes