Taramasalata with prawn crackers

Gourmet~Traveller

Cuisine: Modern Australian; Indian

Serves: 6

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By George Calombaris & Shane Delia, St Katherine's, M

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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