Spot Prawn Cakes pan fried in extra virgin olive oil dressed with Cilantro-Caper Aioli. Serve these over a bed of baby greens with Honey Ginger Vinaigrette for a perfect summer appetizer or meal.
Spot Prawn Cakes Ingredients:
1 pound raw, wild shrimp or Spot Prawns, peeled and deveined, finely chopped
1 small red bell pepper, finely minced
3 medium green onions, finely minced
1/3 cup finely minced cilantro leaves
2 medium garlic cloves, finely minced
1 large egg, beaten
1 cup + 1/2 cup Panko bread crumbs
2 teaspoons sea salt
Ultra Premium, High Polyphenol, Extra Virgin Olive Oil
Preparation:
Heat 1" of Extra Virgin Olive Oil in a heavy, wide frying pan over medium-high heat to 350 degrees on a deep fry thermometer. In a medium bowl, mix together all ingredients, reserving 1 cup Panko bread crumbs for breading the shrimp cakes. Place the Panko crumbs in wide dish. Portion the cakes evenly into four patties and coat thoroughly with the reserved Panko bread crumbs. Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.
Cilantro-Caper Aioli Ingredients:
1/2 cup mild Extra Virgin Olive Oil
1 cup Garlic Olive Oil
1/2 cup chopped cilantro leaves
2 tablespoons capers in brine, drained thoroughly
1 tablespoon fresh squeezed lemon juice
1 teaspoon sea salt
2 large egg yolks
1 tablespoon water
Preparation:
Place egg yolks, water, sea salt, capers, and lemon juice in the bowl of a blender or food processor. Pulse to finely chop the cilantro and capers. Mix the olive oil with the Garlic olive oil. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.
Simple Baby Greens Salad:
4 cups baby greens, for serving
2 oz. mild Extra Virgin Olive Oil
1 oz. Honey Ginger White Balsamic Vinegar
(adjust portions of olive oil and balsamic according to your taste)
Preparation:
Whisk together the olive oil and balsamic vinegar. Toss the baby greens with the vinaigrette and serve the shrimp cakes over the baby greens with a dollop of the aioli. Serves 4.
(Recipe shared by Rachel Bradley, Veronica Foods Company)
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