Spot Prawn Cakes Pan Fried in Koroneiki Extra Virgin Olive Oil with Cilantro-Caper Aioli
Spot Prawn Cakes Pan Fried in Koroneiki Extra Virgin Olive Oil with Cilantro-Caper Aioli
4
15 minutes
6 minutes
Lunch - Brunch - Dinner
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 Anglesey sea salt
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- 1/2 cup high-oleic, GMO-Free, expeller pressed safflower 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
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- 4 cups baby greens, for serving
2 tablespoons Cobrancosa extra virgin olive oil
1 tablespoon Honey Ginger White Balsamic
Directions
Heat 1" of EVOO 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 breadcrumbs 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 breadcrumbs.
Fry the shrimp cakes for 3 minutes per side, until the breadcrumbs are golden brown and the shrimp cakes are cooked through.
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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 olive oil with the safflower oil. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.
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Whisk 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.