Crab Tails in Rice Dough with Pumpkin Curry Sauce

Finely grind long-grain rice in a grain mill or coffee grinder and then swell in poultry stock for approx. 30 min. Next, add eggs and yeast, whisk briefly and season with salt and pepper. Let the dough rise for about 2×20 min.

Sauté shallots and pumpkin cubes in butter without color. Pour in apple juice and lightly simmer for 10 min. Add saffron, the bay spice and curry and make again 10 min. Whisk with a hand mixer and strain through a sieve. Add the sour cream, season vigorously with salt and freshly ground pepper and blend vigorously before serving.

Slice the crab tails lengthwise, season with salt, pepper and turn them in flour to the other side. Pull the pieces through the rice batter and bake in hot fat. Drain on kitchen roll. Sauté the red bell pepper cubes with the leek cubes in butter for 3 minutes, season with salt and spread evenly on plates. Place the crayfish tails on top and pour sauce around them.

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