300gr White Rice
1 Tea Spoon of Saffron
300ml Vegetable broth
100ml White Wine
1 Garlic Clove
Peel and chop the onion.
Heat the oil in a pan and slightly fry the onion. Don’t let it brown.
Add the rice and the saffron.
Pour the vegetable broth and the white wine
Cover the pan and let it boil for approximately 15 to 20 minutes.
Clean the Chilli and the Fennel
Cut the bottom of the fennel, split in to halves, remove the core and separate the layers. Cut the fennel in thin stripes.
Cut the chilli in small pieces and remove the seeds.
Pell and chop the shallot and the garlic.
If necessary, peel the shrimps and remove the intestinal tract.
Dry the shrimps with absorbent paper.
Heat a wok in high fire and add a bit of oil. Fry the shallot and the garlic.
Add the chilli and the fennel and let it cook for some instants. Season it with pepper.
Add the shrimps and fry approximately for 5 minutes.
At last, add the samphire and cook for around 1 minute.
Add the soy sauce.