Scoop out the scampi tails and cut out the intestines. Season with pepper and salt and brown gently on all sides in butter. Then keep warm. Sauté shallots and celery with a little butter in a saucepan until translucent, add the garlic a little later. The greens should not brown, so sauté at a moderate temperature. Add sauerkraut, wine, lemongrass, curry, saffron and vegetable stock powder to saucepan. Mix with a fork, season with pepper and season with salt. Cover and cook on the plate for ten minutes (can cabbage only cook on the plate for 2 minutes), the liquid should be completely evaporated. Therefore, reduce all together under circumstances without a lid at high temperature. Then fold in a soup spoon of butter. Offer the herb with the crayfish tails.
Recipes for 2 people by Vincent Klink, Restaurant Wielandshöhe, Stuttgart
Tip: Always use organic lemons for cooking, if possible!