First, peel the onions and garlic and mix together with the juice of a lemon using a hand mixer to form a paste and season it with salt and pepper as desired.

Marinate the prawns with onions, garlic, salt, pepper and lemons with a little olive oil and chill.

Peel the cassava roots, cut into large pieces and boil in salted water. Be careful that the cassava does not become too soft, but is still slightly firm.

Mash with a potato masher and add five teaspoons of the paste made. Continue pounding until the paste can be kneaded.

Knead with your hands on the worktop.

Finally, put the dough on a plate and shape it into a shape about one cm thick.

To prevent the mixture from sticking to the plate, put a drop of oil on the plate and let the dough rest there for at least an hour.

Then bring the prawns to the boil in water with the addition of a stock cube until they are cooked. Peel the prawns after cooling.

Then marinate the prawns with the previous paste and fry them briefly in butter.

Bring the stock to the boil together with the butter, onions, lemons, chilli peppers and a stock cube until a thick sauce is formed.

Cut out round tartlets from the cassava dough and deep-fry in simmering oil until brown on both sides.

Finally, place the prawns, the butter sauce and the tartlets on the bed of lettuce and the cherry tomatoes.