Taramasalata with prawn crackers

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.