On Tap Oil & Vinegar Recipe Detail

Prawn Cakes with Cilantro-Caper Aioli

On Tap Oil & Vinegar Prawn Cakes

Prawn Cakes

Ingredients:

Directions:

Heat 1" Extra Virgin Olive Oil in heavy, wide frying pan over medium-high heat to 350°F on a deep fry thermometer.

In a medium bowl, mix together all ingredients (reserve 1 cup panko bread crumbs for breading shrimp cakes). Portion cakes evenly into four patties and coat thoroughly with reserved panko bread crumbs.

Fry 3 minutes per side, until bread crumbs are golden brown and shrimp cakes are cooked through.

Cilantro-Caper Aioli

Ingredients:

Directions:

Place egg yolks, water, salt, capers, and lemon juice in blender or food processor. Pulse to finely chop cilantro and capers.

Mix olive oils. With motor running, drizzle oil mixture in slowly, being careful not to pour too quickly.

Simple Baby Greens Salad

Ingredients:

Directions:

Whisk together olive oil and balsamic. Toss baby greens with vinaigrette and serve shrimp cakes over greens with a dollop of aioli.

Serves 4