Marinated shellfish with sweet-sour tomato

In a pan, bring 150 ml of lime juice with the ginger syrup to the boil and simmer for 2-3 minutes. Cut the branches with to 8 small bunches. Prick the to in with the tip of a sharp knife, place them side by side in a bowl and sprinkle with salt and pepper. Pour the hot ginger syrup over the to, but leave 2 tablespoons of syrup for the marinade. Allow the to cool in the ginger syrup and keep it covered in the refrigerator until use.

Heat the oil in a stir-fry stir-fry in the asparagus tips for 1 minute. Pour in the fish sauce and stir-fry the vegetables for another 2 minutes over a high heat until all the moisture has evaporated. Let the asparagus tips cool down and sprinkle with pepper to taste.

In a closable bowl, beat 2 tablespoons of lime juice with 2 tablespoons of ginger syrup and salt and pepper to taste to form a marinade. Put the onion rings, dill, shrimps and crayfish through them and let the mixture marinate in the fridge for at least 1 hour.

Let the to drain on kitchen paper. Place a bunch of asparagus tips on eight plates and put the shrimps and crayfish on them. Put a bunch of it next to it.