Ingredients

• 6 shrimp
• handful of fresh spinach
• 2 hard-boiled eggs
• 4 strawberries
• 6 teaspoons mayonnaise + 2 teaspoons mustard
• 12 rice crepes
• watercress and dill
• 6 teaspoons green wasabi caviar with horseradish flavor
• 6 teaspoons olive oil
• sea salt and freshly ground black pepper
• fresh cilantro for decoration

Preparation

1. Sprinkle shrimp with salt and steam. Cut in half crosswise. Rinse spinach, dry, remove stems. Cut hard-boiled eggs into slices. Wash strawberries and also slice them. Mix mayonnaise with mustard.
2. Place crepes one by one into a pot of hot water. Remove after 30 seconds and lay out (2 at a time) on clean kitchen towels. Place one slice of egg, two shrimp halves and one slice of strawberry. Add a small bunch of watercress and dill, one teaspoon of wasabi caviar and mayonnaise mixed with mustard. Lay 3 spinach leaves, drizzle with olive oil, sprinkle lightly with salt and sprinkle with freshly ground black pepper.
3. Roll one side of the crepe, then fold two opposite ends of the crepe to the center and finally roll the last side. Decorate with fresh cilantro. Keep crepes under a towel until serving.