Cook long grain rice in salted water according to package instructions. Drain in a colander. Rinse and dry crab tails.
Chop garlic and ginger.
Cut chili into rings. Heat oil. Roast crayfish tails in it for about 7 minutes, season with salt and pepper, remove. Peel off all but the tail and keep warm.
Sauté garlic, chili and ginger in the frying fat. Extinguish with orange juice. Season.
Dice cucumber, rinse lettuce and pluck into bite-sized pieces. Mix with the long grain rice. Drizzle dressing over, season to taste. Arrange on plates with crab tails and cilantro leaves.
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