Wild Crab Tails on Curry Coconut Lentils

Rating: 2.50 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Curry Coconut Lentils:


2 hours half an hour, just cut scampi in half with the shell, remove the intestines. Heat the peeled garlic clove, thyme sprig and red chili with the olive oil. Remove garlic, thyme and chili from oil.

Place the scampi with the shell side in the hot oil, season lightly with salt. Turn scampi to the other side and finish roasting. They should be just cooked through (do not over roast or they will become dry and hard).

For the curry coconut lentils:

Soak lentils in cold water for about 2 hours, drain and rinse. Dice celery and celery very finely (lentil size), chop shallot finely. Sauté both celery and shallot in peanut oil, add curry powder and continue to sauté for about 1 minute. Add soup, coconut milk, lentils and thyme. Bring to a boil, then simmer over low heat for about 8 min (not too hot so the lentils retain their color). Season with salt and white pepper from the mill.

Serve wild crab tails on curry coconut lentils.

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