Ja­panese cae­sar salad

SERVES 4 PREP 40 mins plus mar­i­nat­ing overnight COOK 35 mins A CHAL­LENGE

BBC Good Food - - Weekend -

2 Lit­tle Gem let­tuces, trimmed and halved

1 x shal­lot, sliced into rings 4 20g fil­lets smoked eel for the soy parme­san

50g parme­san

50ml dark soy sauce for the tem­pura nori 500ml veg­etable oil for fry­ing 100g rice flour

100g plain flour

1 tsp bak­ing pow­der

1 tsp salt

2 tbsp mixed sesame seeds 350ml sparkling wa­ter 3 sheets of nori

for the Ja­panese cae­sar salad dress­ing

1 soft boiled egg

1 gar­lic clove, peeled and roughly chopped

½ tsp wasabi paste

1 tbsp miso

1 tbsp rice wine vine­gar 50ml veg­etable oil for the BBQ eel glaze 25ml dark soy sauce 25ml light soy sauce

25g caster sugar

25ml mirin

25ml sake

25ml rice vine­gar

1 The day be­fore, put the parme­san in a sand­wich bag with the soy sauce and mar­i­nate in the fridge overnight. Re­move and pat dry. 2 Next make the tem­pura nori. Heat a deep saucepan, 1/3 full of oil, to 190C or un­til a piece of bread browns in 20 sec­onds. Whisk the bat­ter in­gre­di­ents, ex­cept the nori. Tear each sheet of nori into four. Dip each piece into the bat­ter then care­fully drop into the oil and fry for 2-3 mins un­til crisp. Drain onto kitchen pa­per. 3 To make the cae­sar salad dress­ing blend ev­ery­thing ex­cept the oil with a splash of wa­ter un­til smooth. While the blender is run­ning slowly pour in the oil un­til you have a thick and creamy dress­ing, chill in the fridge. This will keep for 2-3 days.

4 For the eel glaze put all the in­gre­di­ents into the pan, bring to the boil and sim­mer for 3 mins un­til syrupy. Heat a fry­ing pan un­til sear­ing hot and cook the eel for 3 mins each side un­til caramelised. 5 To serve, put a dol­lop of dress­ing in the cen­tre of a bowl, add half a baby gem and dress with a zig-zag of dress­ing. Toss the eel in the glaze and ar­range on top with the shallots and parme­san shav­ings. Rest the tem­pura nori against the let­tuce.

GOOD TO KNOW cal­cium • fo­late • 1 of 5-a-day

PER SERV­ING 642 kcals • fat 35g • sat­u­rates 6g • carbs 58g • sug­ars 12g • fi­bre 5g • pro­tein 19g • salt 5.9g

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