Remove the shell from the crab tails up to the caudal fin and slit lengthwise so that they are still attached together at the fin. Remove the casings. Rinse the crab tails, dry them. Marinate with the lime juice and salt for 30 minutes.
Lightly beat the egg whites, mix with Tabasco, chili, pepper and water. Add the flour, swell until the crayfish tails are marinated. Heat the oil to 180 °C. Grab the crayfish tails by the fin and dip them in batter. Drain slightly and slide into the oil. Bake in portions for 2-3 min until golden brown.
Lift the crayfish tails out of the oil, drain on kitchen roll. Keep warm in the oven at 150 °C (gas 1). Serve the finished crayfish tails with the salsa.