12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

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Breakfast and Brunch

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


For the 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

Coratina Extra Virgin Olive Oil  for frying



For the Cilantro-Caper Aioli

1/2 cup high-oleic, GMO-Free, safflower oil

1 cup 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  



For the Simple Baby Greens Salad

4 cups baby greens, for serving

2 tablespoons Coratina Extra Virgin Olive Oil

1 tablespoon Honey Ginger White Balsamic  




Heat 1" of Coratina 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 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.


Whisk together the Coratina 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.

For the Cilantro-Caper Aioli

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