300g of celeriac spirals
12 red prawns
50g of serrano ham
4 fresh eggs
Olive oil, salt, parsley and spring onions.

1. Boil the celeriac spirals for 2 minutes. Cool down with cold water, drain and put to one side.
2. Peal the red prawns, cut into pieces and put the heads to one side.
3. Cut the serrano ham into strips.
4. Fry the ham and the juice from the prawn heads lightly in the olive oil. Add the celriac spirals and the eggs. Stir, add the prawns and keep mixing all the ingredients. Season and remove from heat once the eggs are cooked. Decorate by sprinkling the parsley and the spring onions over the top and serve.