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
IngredientsPrawns (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 |
MethodPlace 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
Ingredients125g 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 |
MethodGently 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
Ingredients400ml milk 4g chopped roasted garlic 300ml sunflower oil 20ml sherry vinegar 10g Sosa natur emul |
MethodInfuse 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. |
Assembly
MethodGreat 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. |
