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)
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 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
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
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.