Cut a part of the sugar snap peas diagonally, wash them in salted water with a little bit of butter and finally cool them immediately with tap water.
To prepare the sauce, put honey and the juice of a lemon with butter. Add curry, cardamom and a little bit of chili and reduce. Spread double cream on the tartlets, put the fried shrimps on top and sprinkle with chives and sauce.
Offer the blanched sugar snap peas on the plate in a star shape around the tartlets.
Our tip: Always use fresh chives if possible!
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