Ingredients portion 2
Rucola 1 bundle
Tiger prawns 6 pieces
Sweet pepper ½ piece
Chicken egg 1 piece
Avocado 1 piece
Grated parmesan cheese 10 g
Sesame 10 g
Balsamic cream 5 g
Olive oil 5 ml
Garlic 1 clove
Cooking instructions 15 minutes
1 Fry the prawns in olive oil 3 on 2 sides. Season with salt and pepper.
2 Add the garlic and pepper to the prawns and fry for another 1 minute, covered.
3 Boil a poached egg.
4 Put the rucola on the plates.
5 Slice the avocado, drizzle with lemon and add to the arugula.
6 Add the egg cut into 4 pieces – it spreads nicely over the salad.
7 Sprinkle with grated parmesan.
8 Dress with creamy balsamic vinegar.
9 Place the hot prawns and pepper on top.
10 Drizzle with olive oil (in which the prawns were fried).
11 Sprinkle with sesame seeds.
Tip for the recipe Better not to share and eat alone.