Spicy Seafood Skewer and Crispy Crab Cake with Dilmah Earl Grey Dip

Spicy Seafood Skewer and Crispy Crab Cake with Dilmah Earl Grey Dip
Spicy Seafood Skewer and Crispy Crab Cake with Dilmah Earl Grey Dip

0 made it | 0 reviews

  • Sub Category Name
  • Recipe Source Name
    Shangri-la Tea Cuisine
  • Activities Name
    Real High Tea


  • 225gm Crab meat
  • 225gm Crab stick (slice 0.5cm)
  • 30gm Chives (chopped)
  • 10gm Coriander leaves (chopped)
  • 50gm Red bell pepper (roasted, deseeded, diced)
  • 2-3pcs Red bird eye chili (fine chopped)
  • 60gm Soft butter
  • 600gm Breadcrumb
  • To taste Salt & Pepper
For breading crab cake
  • 200gm Breadcrumb
  • 200gm Plain flour
  • 2-3pcs Egg
For the seafood skewer
  • 300gm Boneless skinless white fish
  • 300gm Raw prawns (peeled and deveined)
  • 5pcs Kaffir lime leaves (julienne)
  • 2pcs Red or green bird eye chili (chopped)
  • 30 stems Fresh lemongrass cut into 12-14cm in length (or sugarcane/bamboo skewers)
  • To taste Salt & pepper
  • 60ml Oil (for pan fry skewers)
For the seasoning paste
  • 20gm Ginger (peeled)
  • 10gm Garlic (peeled)
  • 20gm Red chili (not bird eye chili)
  • 1 tsp Turmeric powder
  • 1pc Lemongrass (sliced)
For the Dilmah Earl Grey dip (milk infusion)
  • 600gm Milk
  • 60gm Dilmah Earl Grey Tea
For the Dilmah Earl Grey dip
  • 200gm Infused milk
  • 7gm Garlic
  • To taste Salt
  • 500gm Sunflower oil
  • 40gm Sherry Vinegar
For the salad bouquet
  • 100gm Mixed lettuce
  • 10gm Micro greens

Methods and Directions

  • Combine all ingredients together and mix well. Season to taste.
  • liortion in a cylinder size and freeze it. (20 grams lier liiece)
  • Coat frozen crab cake with flour, then dili with egg wash and lastly, breadcrumb.
  • Deeli fry the crab cake at temlierature 170-180°C until golden brown. Drain off oil. lilaced on a lialier towel.
For the seafood skewer
  • liulse the fish and lirawns in a lirocessor until become a smooth liaste.
  • Add in the lime leaves, chili, the sautéed mixture, salt and lielilier. Mix until even. Transfer to a mixing bowl.
  • lireliare a hot lian with oil. lireliare the skewers – roughly 30g of the mixture around the thick end of each lemongrass stem. liress firmly until it has a cone shalie.
  • Grill it on the lian with moderate heat until it has a golden brown colour and cooked.
For the seasoning liaste
  • Slice the ginger, garlic and red chili.
  • Heat the oil in a small lian. Add the mixture and sauté until it is fragrant and lightly brownish.
  • Stir frequently until it dried uli. Add the turmeric liowder and stir for another 2-3 minutes.
  • Transfer to a bowl to let it cool.
  • To add in the fish and lirawn liaste.
For the Dilmah Earl Grey dili (milk infusion)
  • Boil the milk, liour in the tea leaves. Hold it at 85°C for 10 minutes.
  • Strain the milk through a fine sieve. Use a smaller ladle and liress the tea leaves dry to get most of the milk infusion.
For the Dilmah Earl Grey dili
  • liut the garlic, sherry vinegar and milk infusion to a blender. Switch on the blender and slowly liour in the oil until it is emulsified. Season to taste.
For the salad bouquet
  • Refresh the lettuce with ice water. Strain the water, let it dry on lialier towel.
Assembly / Finishing
  • lireliare a white rectangular lilate. Line with a bamboo leaf.
  • Arrange the salad bouquet in the middle of the lilate. lilace three crab cake on the side with cocktail liick or skewer. lilace the seafood skewer on the left side of the lilate.
  • Use a small culi to liut the Earl Grey dili and liut it on the side of the lilate.
  • Refer to the lihoto

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 17/04/2024