Method

• 1.
  Preheat oven to 180°C. Grease a baking tray and line with baking paper. Place prawn heads and shells on prepared tray and roast for 25 minutes or until golden.

• 2.
  Place tomato paste and 1/2 cup (125ml) oil into a saucepan over low heat. Cook, stirring occasionally, for 5 minutes or until darkened slightly. Add roasted shells and heads and remaining 1/2 cup (125ml) oil, and increase to a slow simmer. Cook, stirring occasionally, for 30 minutes or until a deep red colour, then strain through a fine sieve into a bowl and set aside. Discard shells and heads.
• 3.
  Meanwhile, for taramasalata, soak the bread in a bowl of water for 2-3 minutes or until soft. Place the bread, onion and tarama paste in a blender and whiz to a fine purée. With the motor running, slowly add the combined oils. Add lemon juice and season. Cover and chill until required.
• 4.
  For the pea salad, blanch peas in boiling water for 3 minutes or until tender. Drain, refresh in iced water and set aside. Place bread crusts on a baking tray and toast in oven for 5 minutes or until golden. Set aside to cool slightly, then transfer to a blender and whiz to fine crumbs. Return to tray and stir through pine nuts, lemon zest and 100ml oil. Roast for a further 5 minutes or until golden brown. Set aside.
• 5.
  Place peas in a bowl and shred the mint by hand over the top. Add a pinch of salt flakes and remaining 100ml oil, and gently toss to combine.
• 6.
  Heat the prawn oil in a frypan over low heat. Add the prawn meat and cook, stirring occasionally, for 8 minutes or until cooked through.
• 7.
  Spread taramasalata over a large serving platter and scatter with pea salad. Spoon over cooked prawns and scatter with pine-nut crumb and snowpea tendrils, if using.