To take a bowl, to mix together the wine, the onion, the juice of lemon and the oil. To plunge the crayfishes and to leave them to marinate about 1 hour in the refrigerator. To take a frying pan with heavy fund, to pour the oil and to heat to tall middle fire. To unite the garlic, the cipollotti the chillis and the ginger and to cook for 2 minutes having the adroitness to mix continually. To mix together the coriander and the mustard mixing for 1 minute. To add the tomatoes and to cook for 1 other minute, then to extinguish the fire and to mix with the vinegar and the raw sugar. To leave the mixture to rest in a sauce-boat. To heat the grill and to insert the crayfishes two by two with the skewers. To give a light brushed with the marinade and to cook about for 3 minutes to 3 centimeters of distance from the heat. They have to become opaque. To prepare a fund of rice on a course dish and to serve.