This week, we bring to you an award winning Caesar Salad contributed by Share Food home cook Chef James Satya. Winning the place of 1st runner up in the recent World Kitchen "Cook with Love" cooking contest, we are proud to share his amazingly, deliciously, gratifying Caesar salad with Smoked Tandoori Prawns. Better still - you can even order this magnificent dish from the man himself by downloading the Share Food mobile app and purchase a serving for yourself!
Smoking it up for the prawns gives a brilliant touch to the whole salad. A new experience for us at Share Food Singapore but a delicious one nonetheless!
"Use Hickory wood chips for the beautiful smokey taste"
To my friends, the homemade Caesar salad dressing that I made "is the best ever" - James Satya
Best is an understatement. We tried it in our Share Food kitchen and it was mind blowing! We couldn't help but finish the entire bowl of salad within minutes. 1st Runner up for the cooking contest? Pretty darn good!
Full recipe right below!
| Servings | Prep Time |
| 5 people | 35 minutes |
| Cook Time |
| 5 minutes |
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Smoking it up for the prawns gives a brilliant touch to the whole salad. A new experience for us at Share Food Singapore but a delicious one nonetheless!
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- 500 gm fresh prawns rinsed, peeled and deveined（500克大虾，去壳和去腸）
- 2 heads of romaine lettuce cut into bite size （2个长莴苣，切成小块）
- Handful of bacon bits as desired （碎干培根）
- 6 quail eggs boiled for 3 mins. Peeled and halved （6只鹌鹑蛋，煮3分钟。去壳，切半）
- 8 cherry tomato halved （8个樱桃番茄，切半）
- 3 tbsp plain low fat yogurt （3汤匙普通低脂酸奶）
- 3 tsp mustard oil （3茶匙芥末油）
- 1½ tsp grated ginger （1½茶匙姜末）
- 1½ tsp grated garlic （1½茶匙蒜末）
- ¼ tsp turmeric powder （¼茶匙黄姜粉）
- 1 tsp chili powder （1茶匙辣椒粉）
- ½ tsp coriander powder （½茶匙芫茜粉）
- ½ tsp cumin powder （½茶匙孜然粉）
- ½ tsp kosher salt （1/2 茶匙犹盐）
- ½ tbsp lemon juice （½汤匙柠檬汁）
- ¼ tsp fenugreek leaves toasted and crushed （¼tsp葫芦巴叶，微烤和压碎）
- 1 chili padi chopped （1个小辣椒，切碎）
- Dash of ground black pepper （黑胡椒粉）
- 2 egg yolks Large-size（2大蛋黄）
- ½ cup canola oil （½杯卡诺拉油）
- ¼ cup canola oil （¼杯卡诺拉油）
- 120 g garlic cloves Large-size, minced and fried （120克大蒜，切碎和炒熟）
- 1 tsp anchovy minced (1茶匙凤尾鱼（油），切碎), in oil
- ½ tsp capers minced (½茶匙酸豆，切碎)
- 2 tbsp lemon juice Freshly squeezed (2汤匙新鲜柠檬汁)
- ½ cup parmigiano reggiano or parmesan cheese freshly grated (½杯新鲜的 Parmigiano-Reggiano 或巴马干酪)
- ¼ tsp kosher salt (¼茶匙犹盐)
- ¼ tsp ground black pepper (¼tsp黑胡椒粉)
- 500 g charcoal （500克木炭）
- 1 cup hickory wood （1杯核桃木片）
- 5 fire starter (5起火粒)
- 1 wire gauze Small-sized (1个小丝网)
- 2 aluminium box Small-sized (2个小铝箱)
- In bowl, mix all ingredients. (把腌料倒入碗里，混合均匀)
- Add in the prawns and coat it evenly. Chill it in the refrigerator for 30 to 40 minutes. （将大虾倒入碗里，均匀抹上腌料。放入冰箱里冷却30至40分钟。）
- Whisk yolk. Add in ¼ cup of Canola oil bit by bit, whisk constantly till the mixture begins to thicken. （把蛋黄打散。慢慢的倒入1/4 杯的卡诺拉油，一直搅拌至倒酱开始变稠。）
- Add in lemon juice. Then add in remaining ½ cup oil in a slow, thin stream, whisk constantly until well blended. （加入柠檬汁。然后在缓慢的加入剩余的1/2杯油，持续搅拌直至充分混合。）
- Note: If at any time, it appears that oil is not blending well with the mixture, stop adding oil and whisk vigorously until smooth, then continue adding the remaining oil. （注意：如果在任何时候，油似乎不能与蛋黄混合，停止加入油并与快速搅拌直至华润，然后继续加入剩余的油。）
- Add salt and pepper to taste. Whisk in fried garlic, minced anchovy, capers and grated cheese, whisk until well smooth. Taste and adjust to your liking. Cling wrap and chill it in the refrigerator. （加入盐和胡椒粉调味。加入大蒜，剁碎凤尾鱼，酸豆和干酪，搅拌均匀。以自己的喜好调味。放入冰箱冷藏。）
- Preheat the charcoal. Once it has turn amber, add in a handful of hickory chips. Once the smokes start to emit, place wire rack and marinated prawn on the charcoal. Cover it and allow it to smoke for 2 minutes. Uncover and grill the other side till the prawn is fully cooked. （预热木炭。一旦烧成琥珀色，加入核桃木片。一旦烟开始排放，将铁架和腌制的虾放在木炭上。盖上它，让它烟熏2分钟。揭开盖，烤另一面，直到虾完全煮熟。）
- In a serving bowl with romaine lettuce, toss with Cesar dressing. Add on cherry tomato, quail eggs, tandoori prawn. Drizzle with bacon bits, salt and pepper as desired.（在带有长莴苣的碗中，倒入凯撒沙拉酱，拌匀。添加樱桃番茄，鹌鹑蛋，坦多利虾。根据需要，配上培根点，盐和胡椒粉。即可享用！）
Recipe adapted from Chef James Satya @ Ang Mo Kio
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