Spot Prawn Cakes Pan Fried in Peruvian Picual with Cilantro-Caper Aioli
October 18, 2016
Spot Prawn Cakes1 pound raw, wild shrimp or Spot Prawns, peeled and deveined, finely chopped1 small red bell pepper, finely minced3 medium green onions, finely minced1/3 cup finely minced cilantro leaves2 medium garlic cloves, finely minced1 large egg, beaten1 cup + 1/2 cup panko bread crumbs2 teaspoons sea saltUltra Premium, High Phenol, Low FFA, High Oleic Extra Virgin Olive Oil such as Peruvian Picual for fryingDirectionsHeat 1" of UP 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 of the ingredients, reserving 1 cup of panko bread crumbs for breading the shrimp cakes. Place the panko crumbs in wide dish. Portion the cakes evenly in to 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 Aioli1/2 cup high-oleic, GMO-Free, expeller pressed safflower oil1 cup organic garlic olive oil1/2 cup chopped cilantro leaves2 tablespoons capers in brine, drained thoroughly1 tablespoon fresh squeezed lemon juice1 teaspoon sea salt2 large egg yolks1 tablespoon waterDirectionsPlace the egg yolks, water, salt, capers, and lemon juice in the bowl of a blender of food processor. Pulse to finely chop the cilantro and capers. Mix the olive oil with the safflower oil. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly. Simple Baby Greens Salad4 cups baby greens, for serving2 tablespoons UP extra virgin olive oil1 tablespoon Honey Ginger White BalsamicDirectionsWhisk together the olive oil and balsamic. Toss the baby greens with the vinaigrette and serve the shrimp cakes over the baby greens with a dollop of the aioli.Serves 4