Tikka prawn and scallop cakes with cumin aioli and mango salsa

Top barbecued prawn and scallop cakes with a sweet and creamy cumin aioli and a bright, fresh mango salsa.

Tikka prawn and scallop cakes with cumin aioli and mango salsa. Credit: Fun'Q with Spencer Watts

• serves

  6

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

• 12 jumbo prawns
• 12 small scallops
• ¼ tsp curry powder
• 1 tsp lime zest
• 1 tsp garlic, finely chopped
• ½ tsp salt
• 1 tbsp mayo
• ¼ cup breadcrumbs
• ¼ tsp pepper
• 3 tsp chopped coriander (cilantro)
• Lime wedges, to serve, optional

Cumin aioli

• 2 egg yolks
• ½ tsp crushed garlic
• 1 tsp ground cumin
• 1 tsp honey
• ½ tsp ground ginger (or substitute fresh grated ginger to taste)
• 1 tsp Worcestershire sauce
• ¼ tsp salt
• 3 tsp lemon juice
• ¼ cup vegetable oil

Mango salsa

• 1 cup diced mango
• 1½ tbsp diced tomato
• ¼ cup red onion
• ¼ cup coriander (cilantro) leaves
• 1 tbsp finely chopped fresh ginger (or to taste)
• 1 tsp lime juice
• 1 tsp honey
• salt

Chilling time: at least 20 minutes.

Instructions

1. Place the de-shelled shrimp and scallops into a food processor and lightly pulse to a coarse texture. Remove from the chopper and place the mixture in a bowl. Add the remaining ingredients to the mixture and stir well.
2. With clean hands divide the mixture into 6 equal parts and form each section into a patty approximately 7.5 cm wide and 3-4 cm high (3 inch by 1½ inches). Place the patties onto a parchment lined baking tray and cover with another piece of parchment. Place in the refrigerator to set up for a minimum of 20 minutes.
3. Prepare the aioli. Add egg yolks, garlic, cumin, honey, ginger, Worcestershire sauce and salt in a blender or mini chopper. Start blending, then add the oil and lemon juice gradually, allowing the mixture to emulsify and thicken. Refrigerate until ready to serve.
4. Place mango and tomatoes and place in a large non-reactive glass bowl. Add diced red onion, ginger and coriander and add to the bowl. Drizzle the mixture with honey and lime juice and toss gently to coat. Season and set aside until ready to serve.
5. Preheat the grill to medium high, with an area for indirect heat.
6. Oil the BBQ and the seafood patties. Then grill each patty for about 3 minutes per side, until there are char marks on both sides and the patty easily comes off the grill. Once charred, put the cakes on the non-heat side and allow to cook for another 2-3 minutes minutes.
7. Remove and serve immediately with cumin aioli and mango salsa.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.