Crab Tails a La Harbor Restaurant

Whip the egg whites until stiff and mix with the corn flour, the juice of one lemon, the sherry and a little salt. Now marinate the cleaned and peeled crab tails in it, except for the tail end.

Dice the peeled garlic cloves, cut the chiles into fine rings, cut the spring onions into two centimeter-long pieces and then into strips, and cut the ginger root into fine sticks.

Heat plenty of olive oil in a high frying pan and fry the crayfish tails with the adhering marinade in it until golden, remove and drain.

Next, heat the chili oil and add the vegetables one by one. Add the soy sauce, the sherry and the chicken soup. Season with salt and pepper. Add the crayfish tails and sprinkle with freshly chopped parsley, bring to the table hot.

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