Defrost the shrimps in a sieve at room temperature for about 1 hour, rinse and pat dry well with kitchen paper. Boil eggs in boiling water for about 9 minutes until hard, drain, quench and peel. Let the eggs cool down and cut them into slices
For the aioli, peel the garlic and chop very finely. Put the egg yolk and mustard in a tall mixing bowl. Whisk with the whisk of the hand mixer for about 3 minutes on highest setting. Then let the oil run in drop by drop while stirring. Stir in garlic. Add quark and stir in. Season to taste with salt and pepper
Clean, wash and shake the lettuce dry. Wash and peel the cucumber and cut it into fine slices. Wash chives, shake dry and cut into fine rolls. Mix lime juice, salt and pepper. Embezzle olive oil. Mix with the thawed prawns and let it stand for about 5 minutes
Cut open the buns. Spread the cut surfaces with aioli. Cover the lower halves of the rolls with lettuce, prawns, cucumber and slices of egg. Sprinkle with chives, place the upper roll halves on top and arrange
Waiting time approx. 30 minutes