Peel shallots and garlic, chop finely. Clean, rinse and finely slice the celery. Remove the loose leaves from the lemongrass and cut only the lower white part into thin slices. Pour the sauerkraut into a sieve, squeeze and cut a little smaller.
Heat 2 tbsp butter in a saucepan, sauté celery, shallots, garlic until soft. Add saffron, sauerkraut, curry powder, wine and clear soup and make about 8 min with closed lid. Now in the open saucepan, cook the remaining liquid at high temperature.
In the meantime, break king prawns from shells, score on the back next to the intestine (looks like a black thread), pull out the intestine. Rinse and dry crab tails, drizzle with juice of one lemon, season with salt, season with pepper.
Roast the crayfish tails in the remaining heated butter for 2 to 3 min over medium heat and arrange on the sauerkraut.
Serve with: fresh baguette
Tip: Stock up on high-quality spices – it pays off!