800 g cooked and peeled shrimps
Juice of 1 lime
2 red onions, chopped
1 tsp. of tabasco
100 ml capers
15 quail eggs
100 ml chopped coriander
Pea shoots for garnishing
100 g red lumpfish roe for garnishing
Chop up the avocados and about 600 g of prawns. Toss them gently with lime, chopped coriander, capers and chopped red onion. Season with tabasco, salt and pepper. Boil the quail eggs for 3 minutes, then peel them and cut in half.
On a plate, press the prawn tartare into a ring cutter and garnish with prawns, quail eggs, roe and pea shoots. Serve with bread.