Dilmah Seven Star TeaDilmah Seven Star Tea

SEAFOOD CAKE WITH DILMAH CHAMOMILE FLOWER TEA CAVIAR

Food : Main Courses

SEAFOOD CAKE WITH DILMAH CHAMOMILE FLOWER TEA CAVIAR

Ingredients

Cake
  • 100g fresh Blue-Eye fish
  • 3 prawns
  • 3 tbsp fresh coriander
  • 1 tsp fennel seeds
  • 1 tsp kaffir lime leaves
  • Salt
  • Pepper
  • 1 chilli (deseeded)
  • 1 tsp chopped lemongrass
  • 2 tbsp lemon juice
Hopper
  • 100g rice flour
  • 2 tsp yeast
  • Pinch of sugar
  • 1 egg
  • 200ml coconut milk
Chamomile Caviar
  • ½ cup water
  • 2 tsp agar-agar
  • 1 drop orange colouring
  • 3 tbsp Dilmah Pure Chamomile Flowers
  • 2 tbsp sugar
  • 200ml vegetable oil

MethodCake

  • Cut fish and prawns into cubes.
  • Add coriander and lime leaves, salt, pepper, chopped chilli, lime juice, fennel seeds and lemongrass. Mix together.
  • Separate into small cake shaped portions and bake in combi dry & steam at 200C for 6 minutes on a grease-proof tray.
Hopper 
  • Mix rice flour, salt, yeast, sugar and egg with a bit of warm water. Add coconut milk and make a smooth batter.
  • Make the hopper in a traditional metal hopper bowl or big ladle using fire.
Chamomile Caviar 
  • Boil water with agar-agar and orange colouring, chamomile flowers and sugar.
  • Strain well.
  • Pour the mix into a syringe and pop it out little by little into cold oil.
  • Wait until it settles and drain the oil.

The range of Dilmah Tea used

  • Dilmah Silver Jubilee Gourmet

The variety of Dilmah Tea used in the recipe

  • Silver Jubilee Pure Chamomile

Created by : Anton Turco