Crayfish in Coconut Sauce

1. fresh crayfish properly soak. Remove the skin from the onion and garlic and chop, sauté in hot oil. 2.

2. extinguish with stock and about 1 l water, bring to a boil. Add lemon leaves, pepper, salt and chopped lemongrass and spices. Cut chili pepper in half, remove seeds and add. Let everything bubble up.

3. crabs in the cooking stock form, pull 5 to 6 min.

Cool the crabs in the cooking stock. Remove, scoop out crab meat from claws and bodies. Strain cooking stock and boil at high temperature by half.

4. wash orange hot and rub dry thoroughly. Peel peel in a spiral shape. Remove white skin from fruit and remove fillets between separating skins.

Bring coconut cream and half of the cooking stock to a boil. Simmer orange peel in it for about 2 min on low heat, remove. Clean broccoli, divide into roses and peel off the thick stems, chop. Cook broccoli in coconut sauce for about 7 minutes. Add crab meat and orange fillets. Heat briefly. Season everything with salt and freshly ground pepper to taste.

Serve with grainy basmati rice.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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