Crab Tails in Red Curry Sauce

Rinse the scampi, peel off the tail so that its flesh is exposed but the tip is still covered by the shell, and remove the intestines.

Sauté the scampi tails in hot oil for one minute, season with salt and season with pepper. Lift out and set aside on a plate. In a wok, sauté both oils and the finely chopped shallots, garlic and ginger root. Add the seeded and also finely diced chiles (if you find this too spicy, reduce the amount of chiles).

Blend the curry paste, shrimp paste and coconut cream together, letting the pastes melt into the liquid as much as possible. Pour into skillet, bring to a boil. Season with fish sauce, juice of one lemon and sugar. Simmer gently for about five minutes until everything is well combined. Steep the crab tails in the sauce for five min. Finally, sprinkle with enough hair finely chopped lemon leaf.

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