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  • 250g raw prawn tails

  • 2 eggs

  • 150g rice flour

  • 6 spring onion, roughly chopped

  • 6 sheets filo pastry

  • 100g melted butter

  • ½ cup chopped chives

  • 4 tbsp mayonnaise

  • 2 tsp Always Fresh Green Olive Tapenade


  • 1.

    Place the prawns into a blender and pulse. Add the chives and spring onions, give another quick pulse, then add the eggs and pulse again this time until smooth.

  • 2.

    Place the mousse into a mixing bowl, add the rice flour and stir through.

  • 3.

    Lay out a sheet of filo pastry, using a pastry brush, liberally coat the pastry with the melted butter. Place another filo sheet on top and brush with butter. Cut the buttered sheet in half, then spoon approximately 2- 3 tbsp of the prawn mix into the centre, smear over ½ of the sheet diagonally and roll up into a spring roll shape. Continue this process with the remaining sheets.

  • 4.

    Place into an oven at 200C for 15 minutes.

  • 5.

    Create a dipping sauce by mixing the mayonnaise and the olive tapenade, serve together with the Prawn Mousse Rolls.


For more information and recipes from this series, click on the following link

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