Crab Tails with Blood Oranges

Peel and fillet blood oranges, season fillets with pepper.

Peel the king prawns, remove the intestines. Cut Parma ham in half. Heat olive oil, roast crayfish tails in it for 3 min, season with pepper and season with salt.

Wrap 4 crayfish tails each with 1 orange fillet in 1 slice of lardo, wrap 4 crayfish tails each with 1 orange fillet in the ham slices.

Serve hot with curry mayo and remaining orange fillets.

Tip: Always use an aromatic ham, it will add a wonderful touch to your dish!

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