Remove the shell from the crab tails, remove the intestines. Clean spring leek and cut into pieces three centimeters long. Remove the skin from the onion and cut into small cubes. Remove seeds from bell bell pepper, clean and cut into small pieces.
Remove peel from mango, cut into wedges. Cut bread into slices and spread with herb butter. Thread crab tails and spring leeks alternately on wooden skewers.
Sauté onions in hot clarified butter, add peppers, briefly sauté together, add chutney, pine nuts, green peppercorns and extinguish with apple juice, season with salt and little pepper, briefly lightly roll.
Heat frying pan with rapeseed oil, fry skewers briefly on both sides, add mango slices at the last moment, season with a little curry powder. Toast bread slices in the stove until crispy.
Serve:
Arrange bell pepper ragout with sauce on a deep plate, place skewers crosswise on top, add mango slices, garnish with mint sprigs and add bread slices.
480 Kcal – 19 g fat – 36 g egg white – 40 g carbohydrates – 3 bread units
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!
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