Preparation
Shell the fresh crayfish without shelling the last part of the tail.
Take away the black filament on the back which contains the sand.
Take a mango, it mustn't be too ripe. Peel it and cut it in small pieces.
Wash the celery and take away the filaments. Cut it in small pieces.
Mix them with mango's pieces and add some dill.
For the vinegar sauce
50 gr. sugar, 100 gr. red vinegar, 30 gr. balsamic vinegar, 60 gr. rice vinegar. Mix the ingredients and make them boil until the sauce is thicker.
For the batter
500 gr. flour, 800 gr. water, 100 gr. starch.
Whip the ingredients and put them into the fridge for a while.
Arrangement of the dish
Put the crayfish in the batter and then fry them in some sunflower oil. Put them on the blotting paper and salt them. Place the pieces of mango and celery on the dish and arrange them in the shape of a circle. Place the crayfish and pour some vinegar sauce. |
