yes foodtube John quilter aka the food
busker back in the house and I’ve got a
simple tasty prawn dish that’s going to
blow your mind
fried with chilli and garlic it’s so
delicious but there’s a great little
twist to this recipe because we’ve
teamed up with there’s a beer for that
now these guys are brilliant because
they show you how to match
great beer with great food I love this
dish because it’s so big on flavor but
you’ve got to get all the prep done
because it happens really quickly in the
pan now these are king prawns you can
use tiger prawns you could use the
smaller ones if you wanted to I’m using
these guys because they’re packed full
of flavor
there’s so much meat there now what I’m
going to do is I’m going to cut it open
and take out the vein that sometimes is
there and then you might just want to
cut through just a little bit more so
that you open it up fully I’m leaving
the shell because it’s going to add so
much flavor you can take it off if you
want to but try it with it on okay so
that’s done and now let’s go and wash my
hands because you’ve been handling raw
fish right okay now let’s get the rest
of the ingredients done so garlic I want
to take the heel off and then I want to
thinly slice it four cloves done looks
like a lot of garlic right don’t worry
about that it’s going into the oil the
oil is going to calm all that garlicky
flavor down and bring it down to a
natural home rather than an aggressive
garlic feel right let’s grab a coupla
chillies you can take the seeds out if
you’re worried about it being too hot
but this is going to go into the oil
it’s going to calm it down so I’m going
to leave them in and we’re just going to
cut them on the slant
okay that’s your chili and your garlic
done look at the color and the flavor
getting ready now let’s get our parsley
done so just grab some beautiful fresh
flat-leaf parsley and just pick the
leaves off scoop up your parsley get it
into a ball and then we’re going to
tightly chop this okay final ingredient
let’s just get a lemon we’re going to
squeeze that in that a since he’s gonna
cut through the Moorish nests of the
garlic and the chili and the oil it’s
gonna be delicious
the next thing we’ve got to do is get
our pan on all the preps done let’s talk
about the beers they’re gonna go with
this now I’ve chosen lagers dyes
seriously you’ve got to have another
look at lagers there’s so many different
types with different characteristics and
flavors they’re refreshing and balanced
with a subtle sweetness in our
refreshing bitterness they really kind
of reset your palate when you’re eating
so it invites you to go again with the
food right guys everything’s ready time
to cook first thing we do get some oil
in the pan three or four tablespoons of
good olive oil make sure your pan is
nice and hot now I’m going to take a
knob of butter a good sizable one and
drop that in and that’s going to start
fizzing straight away now normally
butter would burn but the oil alters the
temperature and so it’s not going to
burn and that butters going to add a
really luxurious flavor to the prawns
now let’s get the garlic and the Chilean
let’s get our prawns in scoop those up
just drop it in there’s enough prawns
here to feed about four people as a
starter or two people as a main leave
them in there and we’re gonna let them
color on one side okay and then they
really don’t take very long you begin to
see the turning pink and then
caramelizing it’s gonna be absolutely
gorgeous these are ready so I’ve got
some rocket in a bowl there I’m just
gonna get my parsley and just drop that
in listen to the crackle that’s
releasing all the flavor from the
parsley and then just get a nice big
lemon wedge just squeeze it in done
cooked in this mace of two minutes and
then just look how good this stuff looks
at the top you just drop that on there’s
some fresh crusty bread if you want to
go with it but look at that guy
absolutely mega I’ve got three great
loggers that are perfect with these
prawns
this one’s really refreshing and clean
and got a subtle sweetness to it
this one’s richer and it’s got a peppery
bitterness to it and this one which I’m
going to go for today has got tropical
fruits and citrus really refreshing
really refreshing really getting that
tropical fruit what you do is is you
start off with that and it kind of
layering different flavor now let’s try
some prawn oh my god have a bit more
lies with that now that tropical fruit
really really complements all the
flavors that’s going on with the shrimp
what’s great about it is it refreshes my
palate encouraging me to crack on with
another prawn oh sisters so good they
work so well together but what would you
have matched these prawns with let me
know in the comment box below there’s no
rules when it comes to beer and food and
if you want to learn more about that
then click on the link above and people
subscribe to drinks tube
you
busker back in the house and I’ve got a
simple tasty prawn dish that’s going to
blow your mind
fried with chilli and garlic it’s so
delicious but there’s a great little
twist to this recipe because we’ve
teamed up with there’s a beer for that
now these guys are brilliant because
they show you how to match
great beer with great food I love this
dish because it’s so big on flavor but
you’ve got to get all the prep done
because it happens really quickly in the
pan now these are king prawns you can
use tiger prawns you could use the
smaller ones if you wanted to I’m using
these guys because they’re packed full
of flavor
there’s so much meat there now what I’m
going to do is I’m going to cut it open
and take out the vein that sometimes is
there and then you might just want to
cut through just a little bit more so
that you open it up fully I’m leaving
the shell because it’s going to add so
much flavor you can take it off if you
want to but try it with it on okay so
that’s done and now let’s go and wash my
hands because you’ve been handling raw
fish right okay now let’s get the rest
of the ingredients done so garlic I want
to take the heel off and then I want to
thinly slice it four cloves done looks
like a lot of garlic right don’t worry
about that it’s going into the oil the
oil is going to calm all that garlicky
flavor down and bring it down to a
natural home rather than an aggressive
garlic feel right let’s grab a coupla
chillies you can take the seeds out if
you’re worried about it being too hot
but this is going to go into the oil
it’s going to calm it down so I’m going
to leave them in and we’re just going to
cut them on the slant
okay that’s your chili and your garlic
done look at the color and the flavor
getting ready now let’s get our parsley
done so just grab some beautiful fresh
flat-leaf parsley and just pick the
leaves off scoop up your parsley get it
into a ball and then we’re going to
tightly chop this okay final ingredient
let’s just get a lemon we’re going to
squeeze that in that a since he’s gonna
cut through the Moorish nests of the
garlic and the chili and the oil it’s
gonna be delicious
the next thing we’ve got to do is get
our pan on all the preps done let’s talk
about the beers they’re gonna go with
this now I’ve chosen lagers dyes
seriously you’ve got to have another
look at lagers there’s so many different
types with different characteristics and
flavors they’re refreshing and balanced
with a subtle sweetness in our
refreshing bitterness they really kind
of reset your palate when you’re eating
so it invites you to go again with the
food right guys everything’s ready time
to cook first thing we do get some oil
in the pan three or four tablespoons of
good olive oil make sure your pan is
nice and hot now I’m going to take a
knob of butter a good sizable one and
drop that in and that’s going to start
fizzing straight away now normally
butter would burn but the oil alters the
temperature and so it’s not going to
burn and that butters going to add a
really luxurious flavor to the prawns
now let’s get the garlic and the Chilean
let’s get our prawns in scoop those up
just drop it in there’s enough prawns
here to feed about four people as a
starter or two people as a main leave
them in there and we’re gonna let them
color on one side okay and then they
really don’t take very long you begin to
see the turning pink and then
caramelizing it’s gonna be absolutely
gorgeous these are ready so I’ve got
some rocket in a bowl there I’m just
gonna get my parsley and just drop that
in listen to the crackle that’s
releasing all the flavor from the
parsley and then just get a nice big
lemon wedge just squeeze it in done
cooked in this mace of two minutes and
then just look how good this stuff looks
at the top you just drop that on there’s
some fresh crusty bread if you want to
go with it but look at that guy
absolutely mega I’ve got three great
loggers that are perfect with these
prawns
this one’s really refreshing and clean
and got a subtle sweetness to it
this one’s richer and it’s got a peppery
bitterness to it and this one which I’m
going to go for today has got tropical
fruits and citrus really refreshing
really refreshing really getting that
tropical fruit what you do is is you
start off with that and it kind of
layering different flavor now let’s try
some prawn oh my god have a bit more
lies with that now that tropical fruit
really really complements all the
flavors that’s going on with the shrimp
what’s great about it is it refreshes my
palate encouraging me to crack on with
another prawn oh sisters so good they
work so well together but what would you
have matched these prawns with let me
know in the comment box below there’s no
rules when it comes to beer and food and
if you want to learn more about that
then click on the link above and people
subscribe to drinks tube
you
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