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Tikka prawn and scallop cakes with cumin aioli and mango salsa
This a quick seafood recipe to throw on the grill to bring flavour to the dinner table.
YIELDS
6
Ingredients
Shrimp and Scallop Cakes
- 12 21/25 black tiger prawns
- 12 small scallops
- 1/4 teaspoon curry powder
- 1 teaspoon lime zest
- 1 teaspoon garlic, chopped
- 1/2 teaspoon salt
- 1 tablespoon mayonnaise
- 1/4 cup bread crumbs
- 1/4 teaspoon black pepper
- 1 tablespoon cilantro
Aioli
- 2 egg yolks
- 1/2 teaspoon garlic
- 1 teaspoon cumin
- 1 teaspoon honey
- 1/2 teaspoon ginger
- 1 teaspoon worcestershire
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 cup vegetable oil
Mango Salsa
- 1/2 cup mango, diced
- 2 tablespoons tomato, diced
- 1/4 cup red onion, chopped
- 1/4 cup cilantro
- 1 teaspoon ginger
- 1 teaspoon lime juice
- 1 teaspoon honey
- Salt, to season
Directions
Shrimp and Scallop Cakes
- Place the de-shelled shrimp and scallops into a food processor and lightly pulse to a coarse texture. Remove from the chopper and place the mixture in a bowl.
- Add curry powder, lime zest, garlic, salt, mayonnaise, bread crumbs, black pepper and cilantro to the mixture and stir well.
- With clean hands divide the mixture into six equal parts and form each section into a patty approximately three by two inches high. Place the patties onto a parchment-lined baking tray and cover with another piece of parchment. Place in the refrigerator to set up for a minimum of 20 minutes.
Aioli
- Add egg yolks, garlic, cumin, honey, ginger, Worcestershire sauce, and salt in a blender or mini chopper. Start the blend and add the oil and lemon juice gradually allowing the mixture to emulsify and thicken.
- Refrigerate until ready to serve.
Mango Salsa
- Dice the mango and tomatoes and place them in a large non-reactive glass bowl.
- Add diced red onion, ginger and cilantro and add to the bowl.
- Drizzle the mixture with honey and lime juice and toss gently to coat. Season and set aside until ready to serve.
Cook and Serve
- Preheat the grill to medium-high indirect heat.
- Oil the BBQ and the seafood patties. Then grill each patty for three minutes per side, until there are char marks on both sides. Once charred put the cakes on the non-heat side and allow them to cook in an oven for two to three minutes minutes.
- Remove and serve immediately with cumin aioli and mango salsa. Enjoy!
