Scampi in curry sauce

Ingredients for 4 servings:

• 24 scampi, peeled
• 1 lemon(s), juice
• some soy sauce
• some vinegar (fruit vinegar)
• salt and pepper
• 4 liters of oil
• 2 tbsp Nutella (nut nougat cream)
• 2 onions, finely diced
• 2 bell peppers, green, cut into strips
• 100 g peanuts, unsalted
• 1 jar white wine
• 375 m.-large sauce, light
• 2 tbsp curry powder
• 2 tbsp jelly, (apricot jelly)
• 2 tbsp vinegar (fruit vinegar)
• 1 pinch(s) of sugar
• 1 cup crème fraîche
• Cayenne pepper
• lemon juice
• Soy sauce

Instructions

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

Wash the scampi, pat dry, drizzle with lemon juice, soy sauce, and fruit vinegar, season with salt and pepper, and let stand in the refrigerator for about 15 minutes. Heat the oil and fry the scampi in it. Remove from the pan and keep warm. Add the diced onion to the frying fat and sauté, stirring constantly. Add the strips of bell pepper to the onions and fry. Add the peanuts to the vegetables, deglaze with white wine, and top up with the light sauce. Stir in the curry, hazelnut spread, apricot jelly, and fruit vinegar, and simmer over moderate heat for 4-5 minutes. Stir in the crème fraîche and season with salt, pepper, lemon juice, soy sauce, cayenne pepper, and sugar. Add the scampi to the sauce and heat briefly.