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1
Preheat oven to 200C.
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2
Place the prawns into a blender and pulse and then add the chives and spring onions and give another quick pulse and then add the eggs and pulse again this time until smooth.
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3
Place the mousse into a mixing bowl, add the rice flour and stir through.
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4
Lay out a sheet of filo pastry, using a pastry brush, liberally coat the pastry with the melted butter and then place another filo sheet on top and brush with butter and then cut the buttered sheets in half.
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5
Spoon 1/3 of the prawn mix into the centre and smear over 1/2 of the sheet diagonally and roll up into a spring roll shape.
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6
Continue this process with the remaining sheets.
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7
Place on a greased baking sheet and bake at 200C for 15 minutes.
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8
Cut each one in half on a diagonal.
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9
Dipping sauce - mix the mayonnaise and the olive tapenade until blended.
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10
Serve with prawn mousse rolls.
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11
TO MAKE TRIANGLES - Lay out a sheet of filo pastry, using a pastry brush, liberally coat the pastry with the melted butter and then place another filo sheet on top and brush with butter.
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12
Cut the layered pastry into 10cm wide strips, place 1 heaped tablespoon of prawn mix on top and fold over to form a triangle, then continue folding in alternate directions until the mouse in encased (repeat this process until all your prawn mix and filo pastry is used).
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13
Bake as per the rolls.
