Alive and Cooking

Prawn Mousse Rolls

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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.

Prawn Mousse Rolls