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Crayfish tails in curry sauce with lamb's lettuce

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Ingredients for 2 servings:

  • 100 g crab meat (crayfish tails)
  • 100 ml cream, sweet
  • 2 tbsp curry powder
  • 3 tbsp pineapple juice
  • 2 tbsp white wine, sweet
  • 1 tbsp soy sauce
  • ½ onion(s), red
  • 1 pinch of chili powder
  • 1 tbsp honey
  • Lamb’s lettuce, cleaned
  • 1 pinch of cinnamon
  • 1 tsp turmeric
  • 1 tbsp butter
  • 1 slice(s) pineapple (from the can)
  • 1 pinch of salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finely dice the onion and fry in butter until translucent. Then add the spices (curry, cinnamon, and turmeric) to the pot and shortly after deglaze with a mixture of white wine, pineapple juice, and soy sauce. Finely chop the pineapple slice and toss it into the mixture. Then add the cream, season with honey, salt, and chili powder, and let it simmer until it thickens slightly. Remove the sauce from the heat and let it cool. Mix the crayfish tails into the cold sauce and arrange on a bed of lamb’s lettuce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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