Black Caesar salad with seafood kebab




  • 90gr Seafood kebab
  • 100gr Romaine lettuce
  • 20gr lemongrass
  • 70ml Caesar sauce
  • 30ml Kebab glaze
  • Olive oil
  • Black pepper
  • Buckwheat popcorn
  • Bread crumbs
  • Garlic oil
  • Chives
  • Parmesan cheese


For kebabs:


  • 4 Chicken eggs
  • Black pepper
  • 1 Clove of garlic (peeled)
  • Sea salt
  • 400gr Tiger shrimp
  • 200gr Squid (boiled)
  • 400gr Argentine shrimp


For sauce:


  • 2 Chicken eggs
  • 40gr Galingale
  • 300ml Vegetable oil
  • 20gr Capers (canned)
  • 20 gr Anchovies (canned)
  • 75gr Parmesan cheese
  • 20ml Truffle oil
  • 40ml Cuttlefish ink
  • 30gr Dijon mustard
  • 630ml Olive oil
  • 20ml Lemon fresh


For kebab glaze:



  • 300ml Teriyaki sauce
  • 150gr Ginger root
  • 300ml Lime fresh
  • 400gr Honey


Cooking kebab


Squids, egg whites and half-amount of shrimps finely combine together in a blender.

The second half of the shrimps chop with a knife, add salt and mix well. Leave them ‘rest’ in the refrigerator for an hour. Then form kebabs, blanch them in hot, salted water.

Cool, divide into portions.

Cooking sauce


Grate galingale. Other ingredients, except for the truffle oil, mix in a blender, add the oil in the end.


Cooking kebab glaze


Mix all the ingredients for the glaze, except for the lime juice, together, warm up on the stove for 3 minutes, add lime juice.



Cover fried kebabs with glaze and sprinkle with bread crumbs.

Mix mini-Romaine lettuce leaves with the sauce, heap on a plate.

Put kebabs on top, sprinkle with grated Parmesan, chives and buckwheat popcorn, add olive oil.


Serve (preferably) in a transparent hollowware.

1 2 3


The dish is ready.


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