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
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
Olive Us Ultra Premium, High Phenol, Extra Virgin Olive Oil for frying
Heat 1″ of Olive Us 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.
1/2 cup Olive Us Ultra Premium mild extra virgin olive oil (EVOO)
1 cup Olive Us Garlic infused 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
Place the egg yolks, water, salt, capers, and lemon juice in the bowl of a blender or food processor. Pulse to finely chop the cilantro and capers. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.
**This recipe contains raw egg yolks. If you prefer or have a compromised immune system, you can use pasteurized eggs for this recipe.
Simple Baby Greens Salad
4 cups baby greens, for serving
2 tablespoons Olive Us UP extra virgin olive oil (i.e. – single varietal EVOO, Persian Lime Olive Oil, etc.)
1 tablespoon Olive Us Honey Ginger White Balsamic
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.
Thanks to Rachel Bradley-Gomez for her recipe