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


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



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.

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