User Manual

23
Chargrilled Chipotle
Prawn Cakes with Lime &
Avocado Aioli
Prep 20 minutes / Cook 10 minutes
Serves 4
2 gloves garlic
1 green onion, roughly chopped
1½ tablespoons chopped fresh coriander leaves
2 chipotle chillies in adobo sauce
1 tablespoon of adobo sauce
3 teaspoons lime juice
2 teaspoons finely grated lime rind
1kg uncooked king prawns, peeled, deveined
½ cup (40g) panko breadcrumbs
Salt and freshly ground black pepper, to taste
Cooking oil spray, to grease
Lime wedges, to serve
Lime & Avocado Aioli Ingredients
1 medium avocado, peeled, stone removed,
roughly chopped
¼ cup (60g) of our homemade mayonnaise recipe
(see page 21)
2 tablespoons lime juice
2 cloves garlic
Salt and freshly ground black pepper, to serve
Lime wedges, to serve
1. To make prawn cakes, assemble food processor
with spindle and Quad
®
blade. Place garlic, green
onion, coriander, chillies, adobo sauce, lime juice
and lime rind into bowl and secure lid. Process
for 15–20 seconds or until finely chopped. Add
prawns and breadcrumbs and secure lid. Process
for 10–15 seconds or until minced and combined.
2. Using damp hands form tablespoons
mixture into patties. Place onto a tray
lined with non-stick baking paper and
place in the fridge for 30 minutes.
3. To make aioli, assemble clean and dried food
processor bowl, spindle and Quad
®
blade. Place
avocado, mayonnaise, lime juice and garlic into
bowl and secure lid. Process for 30 seconds
or until combined, scraping down sides of
bowl halfway. Transfer to a serving bowl, cover
and place in the fridge until ready to serve.
4. Preheat barbecue or chargrill pan on medium
heat. Spray prawn cakes with oil. Cook
for 2–3 minutes each side or until cooked
through. Serve with aioli and lime wedges.