Perfect as a party nibble or an amuse bouche these little prawn crackers are a slightly more sophisticated take on the bowl of powder-pink prawn crackers found on Asian take-away counters around the world.
180g fillet of fresh sashimi-grade salmon (skinned and diced)
½ Granny Smith apple (chopped into small matchsticks)
1 pink radish (chopped into small matchsticks)
Thumb-sized piece of ginger (grated)
1 tbsp fish sauce
2 tbsp lime juice
1 ½ tbsp avocado oil (or olive oil)
1 tbsp coriander (chopped)
A pinch of cayenne pepper
Mix together the fish sauce, lime juice and zest, ginger, oil and cayenne pepper. Set aside. Dice the fish into small pieces. Set aside. Wash and chop the radish and green apple into small matchsticks. Chop the coriander and spring onions. Mix all the chopped ingredients together in a bowl until well incorporated, and add the dressing. Toss well and place in the fridge for 30mins or until needed. Make the prawn crackers according to the instructions on the box and serve the salmon mixture on a cracker. Garnish with extra coriander and pink peppercorns.