Peel shrimp up to the tail fin, cut lengthways on the back and remove the intestines. Pour through the tempura flour and fry. Transfer to a kitchen towel and drain.

Put the egg, sunflower oil, 1 pinch of salt, 2-3 tablespoons of lemon juice and mustard in a tall container. Put a cutting stick in it and, without moving it, let it run until the mixture is thick and creamy. Mix in the Tabasco, Worcestershire sauce, tomato paste and ketchup and season with salt and pepper.

Peel the mango, cut the pulp from the stone and cut into 1 cm cubes. Halve the avocado and remove the stone. Peel the avocado and dice about 1 cm. Finely dice shallots. Mix the mango, avocado and shallots in a bowl with the remaining lemon juice and 3 tablespoons of olive oil. Season with salt and pepper.

Arrange the mango avocado tartare on plates using a metal ring. To do this, fill the metal ring with tartar, then carefully remove it so that a turret is created.

Wash Mirco lettuce and cress and spin dry. Whisk together vinegar, 2 tablespoons of water and the rest of the olive oil and season with salt and pepper. Mix the salad and dressing.

Arrange the prawns on the tartare, drizzle with the cocktail sauce and serve with the salad.