Appetizers

Spot Prawn Cakes Pan Fried in Coratine with Cilantro-Caper Aioli

Ingredients:

For the Spot Prawn Cakes

1 lb	Raw Wild Shrimp or Spot Prawns, peeled, de-veined, and minced
1 Small	Red Bell Pepper, finely minced
3 Medium	Green Onions, finely minced
1/3 Cup	Cilantro Leaves, finely minced
2 Cloves	Garlic, finely minced
1	Egg, beaten
1 Cup + 1/2 Cup	Panko Bread Crumbs
2 tsp	Sea Salt
For Frying	Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil

For the Cilantro-Caper Aioli

1/2 cup	High-Oleic, GMO-Free, Safflower Oil
1 cup	INFUSED Garlic Olive Oil
1/2 cup	Cilantro Leaves, chopped
2 TBSP	Capers, drained thoroughly
1 TBSP	Lemon Juice, fresh squeezed
1 tsp	Sea Salt
2 Large	Egg Yolks
1 TBSP	Water

For the Simple Baby Greens Salad

4 Cups	Baby Greens, for serving
2 TBSP	Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil
1 TBSP	Honey Ginger White Balsamic Vinegar

Directions:

For the Spot Prawn Cakes
Heat 1" of Australian Hojiblanca Ultra-Premium 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 of the Spot Prawn Cake 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.

For the 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 INFUSED Garlic Olive Oil with the safflower oil. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.

Whisk together the Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil and Honey Ginger White Balsamic Vinegar. Toss the baby greens with the vinaigrette and serve the shrimp cakes over the baby greens with a dollop of the aioli.