Crayfish Hot Dog

➊ Since crayfish meat can spoil very quickly after being killed, crayfish is usually delivered alive. So you have to kill it yourself. To avoid unnecessary suffering for the animal, a few points should be observed: Fabian Beck puts a large pot of water on the stove, adds a few bay leaves, salt, pepper and caraway seeds so that the crayfish take on some flavour while cooking. Only when the water is really bubbling does Fabian put one crayfish after the other in. The water should continue to bubble, as this is the only way to kill the crayfish as quickly as possible. After about two minutes, he reduces the heat and lets the crayfish simmer for a while. They are then quenched with ice water to retain their red colour. To get to the meat, first twist the tail part off the head and bend the shell open from the belly side. Then cut into the back and remove the intestines. The claws can be tapped open with the back of a knife, then the meat is slowly pulled out.

➋ For the curry dip, put all ingredients in a bowl and stir, season with a little salt, pepper and chili.

➌ Remove the crayfish from their shells as mentioned above. Place the tails and claw meat in a bowl. Marinate with a little salt and olive oil. Sauté the zucchini sticks on the plate with a little olive oil and add the crayfish meat.

➍ Cut the baguette roll lengthways, but do not cut it all the way through, and grill it briefly over direct heat. Arrange the iceberg lettuce on top, then the wakame. Arrange the sautéed zucchini with the crayfish meat on top and finish with the curry dip.