For 1 person
Chop the prawn tails and season with extra virgin olive oil, salt, pepper and a drop of lemon juice. Divide them in three small bowls. Season the first tartare with Guacamole sauce, yellow cherry tomatoes, rose petals and wild fennel. Season the second with Burrata cheese, red cabbage sauce and chives. Season the third and last tartare with julienned courgettes, mango and ginger curry sauce, and pink pepper.