Mango Crab Tail Salad

For the Mango Crab Tail Salad, peel the mango and remove the pit. Cut the fruit into fine slices and place on a plate.

Cut the passion fruit in half and scrape out the pulp.

Mash the pulp together with the olive oil carefully and only very briefly with a fork, so that the seeds are not crushed, otherwise they give off a bitter taste. Pass the mixture through a sieve and season with pepper.

Cut the sugar snap peas in half, blanch them for a few minutes in boiling hot salted water and rinse them in cold water to stop the cooking process.

Remove the crab tails from their shells and clean them. Season with salt and chili and return to the shell once more. In a frying pan, heat some olive oil with the crushed garlic and fry the crayfish tails in it for 3 to 4 minutes on both sides at medium temperature.

Remove the shells from the crab tails and arrange them with the sugar snap peas on the mango slices.

Drizzle the mango and crab tail salad with the passion fruit dressing and serve.

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