12835 Preston Road #302, Dallas Texas 75230 972-789-9610
Store Hours M-F 11:00am-6:00pm Sat 10:00am-5:00pm Sun Closed
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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.
