Defrost scampi if necessary. Loosen from the shell except for the tip of the tail. Score lengthwise on back and remove dark intestines. Rinse scampi and rub dry. Roast in hot oil for 3-4 minutes. Season with salt and pepper.
Rinse sage, rub dry and pluck off leaves. Roast briefly in the frying fat. Place chutney, crab tails and sage on the croepoekchips form. Garnish with fruit, e.g. strawberries.
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