Crab Tails with Sugar Snap Pea Pods

Defrost the crayfish tails, remove the shell. Slightly score the backs of the crab tails lengthwise, remove any remaining intestines. Stir pepper, salt, a tiny bit of rice wine, a tiny bit of vinegar, and a tiny bit of sesame oil through with in about ½ tsp. Marinate the crab tails with this. Heat a little bit of oil in a frying pan and fry the crab tails briefly. Then remove them from the frying pan. Meanwhile, roast the cashew nuts in oil until they are lightly brown. Then put them aside.

Clean the sugar snap peas (cut off both ends). In a frying pan, sauté the ginger in a small amount of oil. Add sugar snap peas pods and sauté, season with salt. Add crab tails, season with salt and pepper. Add cashews, stir again briefly.

Arrange crayfish tails with sugar snap pea pods on plates.

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