Mix the two types of flour in a baking bowl with the eggs and water until smooth.
Then first remove the shell from the crayfish tails and then the intestines by cutting the crayfish tails lengthwise on the upper side in about 5 mm deep, then you will see a dark soft thread, that’s it. Then cut the crayfish tails into small cubes. Rinse and clean the scallions, and also cut them (with the greens) into small pieces. Add the onions and the shrimp cubes to the dough form, season with the peeled and squeezed pepper, garlic clove, salt and a few drops of juice of a lemon, stir everything together thoroughly and let it sit in the refrigerator for about an hour.
Rinse the chives, cut them into pieces and grind them together with about 3 tablespoons of olive oil in a hand mixer or with a blender, add a pinch of sugar, a tiny bit of balsamic vinegar vinegar, salt and freshly ground pepper to taste. Peel the tomatoes (blanch them with boiling water, cool them and remove the skin), remove the seeds and cut them into small cubes. Peel the cucumber, scrape out the seeds and also cut the flesh into small cubes, mix the cucumber and tomatoes. Pour the chive salad dressing over the top just before serving and fold in thoroughly.
In a large frying pan, heat olive oil, then add two heaping tablespoons each of the cre
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