Prawn crackers with salmon roe, nashi and roasted chilli
These crisp, decadent canapes are layered with intense flavours and textures but are super light and refreshing. Assemble them just before serving, as soggy prawn crackers will ruin the fun.
Prawn crackers with caviar, hijiki seaweed, apple and roasted chili mayonnaise. Photo: Marina Oliphant
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1 pkt prawn crackers
1 small jar salmon roe (50g-100g)
100g Kewpie mayonnaise or quality thick mayonnaise
1 tsp roasted chilli powder
Thai-style chilli jam
2 nashi pears (or crisp apples), finely diced
Baby mustard cress
Cook crackers as specified on the packet. If necessary, drain well.
Lay the crackers on a platter. In the middle of each cracker place about a quarter of a teaspoon of mayo and on top of this layer half a teaspoon of chilli jam, followed by a teaspoon of salmon roe, a teaspoon of nashi dice, some snipped mustard cress, torn nori pieces and a sprinkling of chilli powder.
Tip Use rehydrated wakame (seaweed, from Asian grocers) to secure the crackers on a plate.