Taramasalata with prawn crackers

Gourmet~Traveller
Cooking time
Less than 15 minutes
Cuisine
Indian
Modern Australian
Serves
6
Taramasalata with prawn crackers
By 

Ingredients

  • 45 gm crustless white bread
  • 60 gm tarama paste (see note)
  • 1 1/2 tbsp finely chopped onion
  • 30 ml lemon juice
  • 330 ml olive oil
  • For deep-frying: vegetable oil
  • 24 prawn crackers (see note)
  • To serve: extra-virgin olive oil and Cypriot black sea salt (see note)

Preparation method

Serves 6

Prep time 15 mins, cook 10 mins (plus soaking)

Combine bread in a bowl with enough cold water to cover and stand until soft (2-3 minutes), then squeeze excess water from bread and transfer to a food processor. Add tarama paste, onion and lemon juice and process until smooth. With motor running, add olive oil in a thin steady stream and process until smooth and emulsified. Refrigerate until required.


Heat vegetable oil in a deep saucepan or deep-fryer to 180C. Deep-fry prawn crackers in batches until crisp (2-3 minutes; be careful as hot oil will spit), drain on absorbent paper and cool to room temperature. Serve with taramasalata drizzled with extra-virgin olive oil and scattered with Cypriot black sea salt.


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