Bittersalad in Mango Marinade with Chili Ginger Garlic Prawns

Preparation (about 35 min):

Rinse arugula well, drain; fluff radicchio, rinse well, drain. Open chicory, cut out stalk. Spread shuttle on flat plate all around, center a nice bouquet of arugula and radicchio.

Stir mango chutney well with olive oil, white balsamic vinegar and orange juice, season with salt and pepper. Slice the crab tails across the back, remove the intestines, roast gently in hot olive oil. Then add the ginger, chili, garlic, season with vanilla salt, set aside and finish with residual heat.

Spread the marinade evenly over the lettuce, arrange the crab tails all around, spread the grapefruit fillets evenly over the top, place a mint croissant on top.

Our tip: It is best to use fresh herbs for an especially good aroma!

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