Blanch (scald) tomatoes, remove skin and chop. Dice garlic, celery, onion and bell bell pepper and sauté in oil. Season and simmer for 20 min. Halve chili peppers, remove seeds, chop and add carefully dosed. Keep testing the spiciness. Add the crayfish tails and cook for 5 minutes. Goes well with noodles or long grain rice.
Tip: Wash hands carefully after handling chili peppers!
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