Shrimp Caesar Salad

Minola Meals Bento #1
2017 Oct 23 12:00 |

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Home-made Minola Mayonnaise


  • 1 1/2 cup Minola Cooking Oil
  • 2 egg yolks
  • 2 tsp lemon juice
  • 1/2 tsp Dijon Mustard
  • 2 tsp white wine vinegar
  • pinch of salt
  • pinch of pepper


  1. Whisk the egg yolks in a bowl.
  2. Add the mustard and whisk together.
  3. Gradually add half the oil slowly, whisking continuously until thickened.*
  4. Add the rest of the oil and whisk thoroughly.
  5. Add lemon juice, white wine vinegar, salt and pepper while whisking.
  6. When the mixture has reached the desired thickness, refrigerate and serve.
  7. Use for dips, dressings, or in sandwiches.

*You can use a hand blender or a whisk.

Caesar Salad Minola Dressing


  • 2 tbsp Home-made Minola Mayonnaise
  • 6 cloves garlic, minced
  • 1 tbsp white vinegar
  • 1/2 cup Minola Cooking Oil
  • 1 1/2 tsp lemon juice
  • 1 tbsp rehydrated dilis (dried dilis soaked in water for 10 mins)


  1. Put all ingredients in a blender. Pulse blend for 1 minute.

Cooking Methods

  1. Heat oil in a deep fryer.
  2. Combine flour, salt, pepper, garlic powder in a bowl.
  3. Toss the shrimp in the flour mixture.
  4. Dip the shrimps in egg wash then roll in breadcrumbs.
  5. Deep-fry for 1 minute or until golden brown.
  6. Strain using paper towels.
  7. Toss the lettuce, Minola Caesar salad dressing, parmesan cheese and croutons in a salad bowl. Top with crispy shrimps and serve immediately.
  8. For bento procedure: Cut lettuce and line the bento box.
  9. Shape grated parmesan cheese to form wings.
  10. Cut shrimp and place between wings to form the body.
  11. Decorate with Home-Made Minola Dressing, croutons, cherry tomatoes, bell peppers, and other vegetables as desired.

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