Chili Crab Tails with Long Grain Rice and Spring Onions

Peel the scampi and put them on a skewer. Rinse canned tomatoes and cut in half. Peel and chop garlic, cut dried tomatoes into strips. Sauté both with thyme in 2 tbsp oil, add canned tomatoes. Season with salt, sambal and sugar and cook at low temperature for 5 minutes. Gently fry the scampi in the remaining oil for 2 min on each side. Season with salt and juice of one lemon. Serve with long grain rice and spring onions.

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