yes foodtube how are you food busker in
the house at Camden lock locking it down
in a culinary rude boy stylee now this
week I’m gonna do a po-boy but I’m gonna
make an oyster po’boy
I’m gonna shook some oysters I’m gonna
Pan Am deep-fry them it’s gonna be
crunchy moister loveliness then I’m
gonna do a sriracha mayo I’m gonna wrap
it all up in a beautiful brioche bun
let’s get the slaw already red cabbage
I’m gonna take out the core and thinly
slice the reason you want it thin is
this is a delicate sandwich you don’t
want big chunks of cabbage in there ruin
it so nice and thin you can’t slice it
then grate it next white cabbage core
out thinly slice okay carrot so I’m just
scraping off the skin it’s a really
quick way to peel it and then I’m gonna
slice it into thin strips half a red
onion okay now let’s get this little lot
into here mix all those together and
then grab your pomegranate cut it in
half and then just pick through with the
pomegranate that you’ve knocked through
to make sure that you’ve got no pith in
there I’m gonna zest half a lemon in
there and then squeeze half the lemon in
squeeze it into your hand so you catch
any pips okay now I’m good pinch of sea
salt in there make sure you use the good
stuff now let’s set that aside and make
the mayor sriracha mayo couldn’t be
simpler mayo sriracha hence the name
okay now you make it to the consistency
and the hotness that you like I put
about a tablespoon in to 100 grams of
mayo but you do what suits you okay now
I’m going to show you how to shuck an
oyster
this is an essential tool to shuck
oysters safely an oyster knife now come
on have a sniff what we’re doing is the
knife needs to go into the hinge there
it needs to go in and twist and pop the
shell open get your cloth this is really
important that you do this right because
you can hurt yourself put your hand in
and put the cloth over and take your
knife and put it into the hinge now push
in and twist and then you take the knife
and you cut across the top and that way
you release the oyster from the mussel
bit that attaches it to the shell and
here it’s attached so you take your
knife put it under and just cut through
and release it from the attachment there
and that’s your oyster shucked I’m gonna
right along with the others my six
oysters are shucked now let’s pan a them
roughly about a teaspoon of smoked
paprika into 200 grams of plain flour
I’m going to put the oysters into the
flour it helps for the batter but the
second thing it does is it adds a smoky
hot flavor delicious egg wash it’s
important to drain off the excess egg
breadcrumbs
and when all the others are done they’ll
go into the deep fat fryer
okay they’re all breadcrumbs now let’s
set the burgers up because the only way
to eat these bad boys is fresh crispy
and hot straight out the fryer now
toasted some brioche buns now the
classic way to do this is with a
Portuguese sub roll but I love these
because they hold together well not work
really well with the sriracha mayor next
I’ve got some iceberg that I’ve shredded
put your iceberg on and get a handful of
your slaw and drop that on now just look
all the gorgeous closing that it’s gonna
have so much crunch and flavor let’s get
the oysters into the fryer hoist us in
now for each bun I’m using choices I’m
frying them at 180 degrees they should
take about a minute and minute and a
half out onto greaseproof paper lightly
seasoned then onto the bun contain my
excitement this is gonna be delicious
I hope it’s great all right so let’s
punch through my first bunch slightly
sweet and then that slaw really gives
relief but the sriracha male coming
through on the end that on its own
without fries I reckon I’m going to say
six quid I’m gonna say it okay let’s
take two more take to the street and see
what the people of Camden I’ll pay for
it right lads ready you ready yeah you
are a big enough yeah yeah
right okay yeah boy stop oh boy come on
grab one each kind of foot to get in an
argument with these ones oh yeah for a
whole one of those what would you pay to
run ten pounds
oh maybe ten twelve pounds oh come on
voice tap oh boy smashed it out the park
those lads will love in it now if you
want to see more street food but it’s
time paired with beer and zip over to
drinks tube and check out my mate Tim
Anderson he’s got a brilliant video on
getting the two together now what would
you pay for this dish let me know in the
comments box below and people subscribe
brothers and sisters photos
the house at Camden lock locking it down
in a culinary rude boy stylee now this
week I’m gonna do a po-boy but I’m gonna
make an oyster po’boy
I’m gonna shook some oysters I’m gonna
Pan Am deep-fry them it’s gonna be
crunchy moister loveliness then I’m
gonna do a sriracha mayo I’m gonna wrap
it all up in a beautiful brioche bun
let’s get the slaw already red cabbage
I’m gonna take out the core and thinly
slice the reason you want it thin is
this is a delicate sandwich you don’t
want big chunks of cabbage in there ruin
it so nice and thin you can’t slice it
then grate it next white cabbage core
out thinly slice okay carrot so I’m just
scraping off the skin it’s a really
quick way to peel it and then I’m gonna
slice it into thin strips half a red
onion okay now let’s get this little lot
into here mix all those together and
then grab your pomegranate cut it in
half and then just pick through with the
pomegranate that you’ve knocked through
to make sure that you’ve got no pith in
there I’m gonna zest half a lemon in
there and then squeeze half the lemon in
squeeze it into your hand so you catch
any pips okay now I’m good pinch of sea
salt in there make sure you use the good
stuff now let’s set that aside and make
the mayor sriracha mayo couldn’t be
simpler mayo sriracha hence the name
okay now you make it to the consistency
and the hotness that you like I put
about a tablespoon in to 100 grams of
mayo but you do what suits you okay now
I’m going to show you how to shuck an
oyster
this is an essential tool to shuck
oysters safely an oyster knife now come
on have a sniff what we’re doing is the
knife needs to go into the hinge there
it needs to go in and twist and pop the
shell open get your cloth this is really
important that you do this right because
you can hurt yourself put your hand in
and put the cloth over and take your
knife and put it into the hinge now push
in and twist and then you take the knife
and you cut across the top and that way
you release the oyster from the mussel
bit that attaches it to the shell and
here it’s attached so you take your
knife put it under and just cut through
and release it from the attachment there
and that’s your oyster shucked I’m gonna
right along with the others my six
oysters are shucked now let’s pan a them
roughly about a teaspoon of smoked
paprika into 200 grams of plain flour
I’m going to put the oysters into the
flour it helps for the batter but the
second thing it does is it adds a smoky
hot flavor delicious egg wash it’s
important to drain off the excess egg
breadcrumbs
and when all the others are done they’ll
go into the deep fat fryer
okay they’re all breadcrumbs now let’s
set the burgers up because the only way
to eat these bad boys is fresh crispy
and hot straight out the fryer now
toasted some brioche buns now the
classic way to do this is with a
Portuguese sub roll but I love these
because they hold together well not work
really well with the sriracha mayor next
I’ve got some iceberg that I’ve shredded
put your iceberg on and get a handful of
your slaw and drop that on now just look
all the gorgeous closing that it’s gonna
have so much crunch and flavor let’s get
the oysters into the fryer hoist us in
now for each bun I’m using choices I’m
frying them at 180 degrees they should
take about a minute and minute and a
half out onto greaseproof paper lightly
seasoned then onto the bun contain my
excitement this is gonna be delicious
I hope it’s great all right so let’s
punch through my first bunch slightly
sweet and then that slaw really gives
relief but the sriracha male coming
through on the end that on its own
without fries I reckon I’m going to say
six quid I’m gonna say it okay let’s
take two more take to the street and see
what the people of Camden I’ll pay for
it right lads ready you ready yeah you
are a big enough yeah yeah
right okay yeah boy stop oh boy come on
grab one each kind of foot to get in an
argument with these ones oh yeah for a
whole one of those what would you pay to
run ten pounds
oh maybe ten twelve pounds oh come on
voice tap oh boy smashed it out the park
those lads will love in it now if you
want to see more street food but it’s
time paired with beer and zip over to
drinks tube and check out my mate Tim
Anderson he’s got a brilliant video on
getting the two together now what would
you pay for this dish let me know in the
comments box below and people subscribe
brothers and sisters photos
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