Peel the mango and peas. Chop the onion and sauté with the peas in olive oil. Add the vegetable soup, cook briefly, then fill up with the coconut milk and add the finely chopped mango. Season with curry, salt and pepper and simmer for about 15 minutes. Just before serving, blend with a hand blender to a frothy sauce.
Clean the romanesco and cut into roses, bring to the boil briefly in salted water, set aside to cook.
Make the long grain rice according to package directions. Then put a spoonful of each in a frying pan with melted butter form, two beaten eggs over it form and roast leisurely from both sides until golden brown. Season with salt and pepper. Use a ramekin to cut out circular shapes.
Skin the ginger and garlic clove and cut into thin strips. Roast leisurely in olive oil together with the crayfish tails, seasoning with a pinch of salt at the end.
Serve the Romanesco with the sauce and the crayfish tails, ready!
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