1. peel the tails of the king prawns (break the shell with your thumb on the ventral side), slit on the dorsal side and remove the dark intestines with a pointed kitchen knife dry with kitchen roll.
2. skin the shallots or possibly the onions and garlic, finely dice. In a frying pan, gently roast in olive oil, slightly caramelizing but not browning Add the crayfish tails, season with salt and pepper, sear on both sides, then lift out again
3. deglaze the roast with white wine, boil a little, stir the yogurt with flour, crush the sheep’s cheese with a fork. Stir the yogurt and cheese into the wine stock and heat it up. Mix in the green pepper and chopped dill, add the crayfish tails one more time and heat it up. Serve with long grain rice and leaf salad with plenty of dill
Tip: Use a regular or light yogurt as needed!
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