Let's start cooking!
Arrange the hand-peeled prawns along the length of the plate. Boil the egg until hard and finely chop the white. Crush the yolk with a dash of water into a smooth cream and season with salt and pepper. Place a few dollops of the yolk cream beside the prawns. Spread the egg white over the prawns and season with salt and pepper. Halve the raspberries and place next to the egg white.
Warm the Butter Waffles in an oven at 180°C until soft and cut them out using a stainless steel circle cutter. Finish with Butter Waffle and sprigs of lemon balm.