Wild Georgia prawn and crab cake with pearl onion marmalade, wild Georgia prawn, chilli sour cream, bacon and garlic polenta

  • For the wild Georgia prawn and crab cake
  • 1 tbsp vegetable oil, plus 2 tbsp for sauteing
  • 1/2 green pepper, finely diced
  • 1 clove garlic, minced
  • 400g wild Georgia prawns, peeled, de-veined, and roughly diced
  • 110g lump crabmeat
  • 120ml mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 egg
  • 1 1/2 tbsp Cajun blackening spice
  • 50g to 100g breadcrumbs
  • For the pearl onion marmalade
  • 450g frozen pearl onions
  • 80ml sherry vinegar
  • 80ml white wine
  • 115g sugar
  • 2 tbsp ketchup
  • 40g sultanas
  • 1 bay leaf
  • 1/8 tsp dried thyme
  • 1/4 tsp dried tarragon
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 240ml chicken stock
  • For the fried prawn marinade
  • 8 wild Georgia prawns, peeled and deveined
  • 1 egg
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp granulated garlic
  • 1/8 tsp dill weed
  • 1/8 tsp celery seed
  • 1/8 tsp Tabasco
  • For the fried prawn breading
  • 150g plain flour
  • 40g cornmeal
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp minced garlic
  • 1/2 tsp dill weed
  • 1/2 tsp celery seed
  • 1/2 tsp cayenne pepper
  • For the chilli sour cream
  • 240ml sour cream
  • 1 tbsp chilli sauce, such as Srirachi
  • For the bacon and garlic polenta
  • 2 strips smoked bacon, finely diced
  • 3 clove garlic, minced
  • 480ml milk
  • 480ml double cream
  • 60g whole butter
  • 100g polenta
  • Salt and pepper
For the wild Georgia prawn and crab cake:
1) Place 1 tbsp oil on a heated saute pan, add the green peppers and garlic and cook for 30 seconds stirring constantly. Add the prawns and cook for 1 to 2 minutes until they are pink. Drain excess liquid and place the cooked prawn, peppers and garlic in a medium mixing bowl.

2) Add the crabmeat, mayonnaise, mustard, lemon juice, egg and blackening spice to the mixing bowl and combine. Gradually add breadcrumbs until bound together.

3) Form the prawn mixture into 56g cakes. Saute the cakes in 2 tbsp of hot oil for 2 to 3 minutes on each side over a medium heat.

For the pearl onion marmalade:
1) Place all the ingredients in a saucepan and cook over medium heat until thick.

For the fried prawns:
1) Combine all the marinade ingredients together and leave the prawns to marinate for 30 minutes.

2) Combine all the fried prawn breading ingredients together in a small bowl and mix well.

3) Remove the prawns from the marinade and dredge in the breading mix. Deep fry the prawns in 180C hot oil for 30 to 45 seconds.

For the chilli sour cream:
1) Combine the sour cream and chilli sauce and place in plastic squirt bottle.

For the bacon and garlic polenta:
1) Fry the bacon in a frying pan until crispy. Add the garlic to the pan and saute for 20 to 30 seconds.

2) Add the milk, cream and butter and bring to the boil. Add the polenta and stir. Turn the heat down to medium and cook for 10 minutes, stirring often. If the polenta become too thick, add more milk to thin it out.

3) Season, to taste, with salt and pepper.

To serve:
1) Place 60g of polenta in each of 8 small souffle dishes or other small dish and place each dish in the centre of a plate.

2) Place a prawn cake beside each polenta dish and spoon 1 tbsp onion marmalade on eacj cake.

3) On the other side of the polenta dish place 1 fried prawn. Using the squirt bottle of chilli sour cream, place 5 small dots of sour cream around each plate.

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