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.
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.