Wash and boil rice in salted water, cast in a colander. Cover and let stay in warm place.

Wash shrimps in cool water, dry, sprinkle with lemon juice and let marinate for 10 minutes.

Cut peeled bananas into chunks, fry in preheated vegetable oil for 1-2 minutes, add the prepared shrimps and fry for 2-3 minutes. Season with red and black ground pepper.

Put the ready rice in a bowl, press slightly and turn on a serving platter, covered with lettuce leaves. Make a hollow in the center of a rice heap and pour mayonnaise mixed with tomato puree into the hollow. Garnish with greens, fried shrimps, sliced eggs and tomatoes and bananas.

Serve hot.