Curry Lentil Soup with Crab Tails Mango Skewers

Cut the crab tails in half lengthwise and remove the intestines. Peel mangos, remove flesh from stone and cut into 2 cm thick cubes.

Thread 4 folded shrimp halves and mango cubes alternately onto four skewers, set skewers aside to cool.

Finely chop celery greens and set aside. Cut celery stalks into fine slices. Remove peel from carrots and cut into fine slices. Cut leek in half lengthwise, rinse and cut into fine rings. Remove the peel from the ginger and grate finely, peel and finely dice the garlic.

3. Heat 4 tbsp olive oil in a saucepan. Briefly sauté carrots and celery with ginger, garlic, curry, the chili flakes and ground cumin. Add wine and clear soup and season with salt. Then open for 5 minutes.

Add lentils and leek to the soup and cook for another 3-4 minutes. Season with salt and pepper if necessary. Fry the skewers in a large coated frying pan in 3 tbsp hot oil for 2-3 min on all sides and season with salt and pepper. Serve the soup with the skewers and sprinkle with celery greens.

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