Shrimp in Potato Straw

Remove the shell from the crab tails and gut them. Remove the peel from the potatoes and cut them into long strips with a spiral slicer. Season the crayfish tails with a little bit of lemon juice, salt and pepper, dust with a little bit of flour.

Wrap the potatoes evenly around the shrimp and finish baking in the hot fat until the potatoes are golden brown.

For the dip, mix the egg yolks in a baking bowl with the mustard, then leisurely whisk in the olive oil. Add a squeeze of lemon juice and parsley. Add curry, salt and freshly ground pepper to taste and finally fold in the whipped cream.

Serve the shrimps with the sauce. Serve with garlic baguette.

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