Spot Prawn Cakes with Cilantro-Caper Aioli and a Simple Baby Greens Salad

February 13, 2020

INGREDIENTS

Spot Prawn Cakes:

• 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
• ⅓ cup cilantro leaves, finely minced
• 2 medium garlic cloves, finely minced
• 1 large egg, beaten
• 1 cup + ½ cup panko bread crumbs 
• 2 teaspoons sea salt

• high phenol Ultra Premium extra virgin olive oil for frying

Cilantro-Caper Aioli:

• ½ cup high-oleic, expeller-pressed safflower oil
• 1 cup Garlic Infused olive oil
• ½ cup cilantro leaves, chopped
• 2 Tbs. capers in brine, drained thoroughly
• 1 Tbs. freshly-squeezed lemon juice
• 1 teaspoon sea salt
• 2 large egg yolks
• 1 Tbs. water

Simple Baby Greens Salad:

• 4 cups baby greens, for serving
• 2 Tbs. Ultra Premium extra virgin olive oil
• 1 Tbs. Honey Ginger White Balsamic

DIRECTIONS

Spot Prawn Cakes:

In a heavy, wide frying pan, heat 1" of olive oil over medium-high heat to 350℉ 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 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 for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.

Cilantro-Caper Aioli:
Place 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 Garlic Infused 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 Salad:
Whisk together the olive oil and Honey Ginger 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

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