Chef's Recipes

Taramasalata with prawn crackers

Australian Gourmet Traveller recipe for taramasalata with prawn crackers by George Calombaris and Shane Delia from Melbourne restaurant St Katherine's.

By George Calombaris & Shane Delia
  • 15 mins preparation
  • 10 mins cooking plus soaking
  • Serves 6
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Taramasalata with prawn crackers


  • 45 gm crustless white bread
  • 60 gm tarama paste (see note)
  • 1½ 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)


  • 1
    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.
  • 2
    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.


Tarama paste, a concentrate made from cod roe, is available from select Greek delicatessens and fishmongers. Prawn crackers are available from Asian supermarkets. Cypriot black sea salt is available from Waimea Trading.
This recipe is from the August 2011 issue of

  • Author: George Calombaris & Shane Delia