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Marinated prawn skewer with a crispy crab cake and a earl grey aioli dip

Marinated prawn skewer with a crispy crab cake and a earl grey aioli dip


From our new range of tea from Dilmah, we have used the Earl grey in this recipe.  There are so many flavour pairings in this dish from the Indian style and satay seasonings to the herbs and spices. A dish to tickle your taste buds.

Marinated prawn skewer


Prawns (or chosen fish)

60g Essential Cuisine south Indian style seasoning

30ml fresh lime juice

10g fresh coriander, chopped

15g garlic, peeled and crushed

15g fresh ginger, peeled and grated

10g green chilli, deseeded and finely chopped

150ml gluten free light soy sauce

100g dark brown sugar

100ml water

100ml rapeseed oil


Place all the ingredients into a large bowl and whisk together thoroughly.

Brush the marinade over the chosen fish and allow to marinade for at least 30 minutes before cooking.

Grill at a high heat recommended on a coal BBQ for maximum flavour. 

Crispy crab cake 


125g finely diced onion

125g finely shredded leek

vegetable oil

60g Essential Cuisine South Indian style seasoning

60g Essential Cuisine Satay peanut free seasoning

1250g fresh white and brown crab meat

125ml thick mayonnaise

1 bunch chopped coriander

75ml melted butter

dash of Worcestershire sauce

dash of tabasco sauce

salt and pepper

fine fresh white breadcrumbs


Gently sweat the onion and leek in a little oil, until softened but with little colour.

Stir in the seasonings and remove from the heat, allow to cool.

Add the mix to the crab meat in a large bowl, stir in the mayonnaise, coriander, butter and sauces.

Season to your taste with salt and pepper.

Mix enough breadcrumbs into the mix to hold it together, form into cakes.

Shallow fry in hot oil until golden brown on each side and hot in the middle, drain well.

Dilmah Earl grey aioli dip


400ml milk

40g Dilmah Earl grey tea

4g chopped roasted garlic

300ml sunflower oil

20ml sherry vinegar

10g Sosa natur emul


Infuse by bringing the milk to the boil and then holding at 85°c for 10 minutes.

Strain the milk through a fine sieve and cool.

Place the infused milk, sherry vinegar and garlic into a measuring jug and blend in the natur emul until it thickens and is fully incorporated.

Gradually add the oil while still blending and fully emulsified. 



Great served at any BBQ.

Place a fresh lemon confit salad in the centre of the plate, place the grilled prawn skewers on top, place a crab cake to the side and the Dilmah aioli dip the opposite side.

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