what’s up i’m kelis I’m in the food tube
kitchen today I’m going to make shrimp
with this SME ginger glaze it’s one of
my favorite things it’s super easy to
make it all the time so ginger sesame
glaze is always in there it’s part of my
sauce line I have a sauce company and so
this is one of the first ones that I
actually did once you make this sauce
you make enough you can stick it in the
fridge holds forever it’s amazing as a
salad dressing you can put it with any
other protein as you can see here we’ve
got onions ginger garlic honey
low-sodium soy sauce which I really
prefer some rice wine vinegar and some
roasted sesame oil this is one of those
things it’s really easy I’m just going
to chop this with a really coarse chop
because we’re going to blend it down
anyway at the end I’m going to turn this
on medium heat you can get Nod roasted
sesame oil but the roasted sesame oil
gives it more of like a nutty flavor
which i think is really nice alright
good our garlic it’s so easy now I’m
gonna throw our onions in a little salt
pepper I like to season in layers and
plus the salt helps break down the
onions it helps them sweat out and pull
all the moisture out which is what we
want so I’m gonna chop some ginger this
is just that it’ll cook evenly add
garlic we’ve got some color our veg now
which I love add our rice vinegar
we’ll let that cook down a little bit
that’s our soy sauce too I’m gonna bring
that back to a boil so now that we have
a really good boil going we can add our
honey and you want to let it keep
reducing a bit because we want to get
some thickness and we wanted to get all
caramel e and bring it back to a boil so
it gets really thick and then we’ll be
ready to blood okay so I think we’re
good to go so I’m gonna turn it off as
you can see it’s definitely thicker now
so we reduced it enough it’s perfect
it’s super hot so do be careful I have a
tendency to blend things super
scalding-hot
if you’re afraid let it cool down a
little bit
once you blend it it emulsifies and so
that’s why it doesn’t separate like it
becomes like almost creamy even though
there’s no dairy or anything it yeah it
smells really good looks great
alright we’ll put it in the fridge for
now we’ve got these ginormous as you
guys say prawns I called them shrimp
even though there’s nothing tripping
about them they’re huge we have some
really beautiful bok choy it’s
absolutely gorgeous some green bell
pepper just want to get the white part
off coz it’s bitter just nice big chunks
got those guys just cut the head off top
it just like this got some already
peeled garlic here I’m gonna be a little
bit more Precious about my chop with
this just because you have to talk to me
after I’ll just get some thin slices
always start with a hot pan we’re gonna
stick with our sesame oil I’m gonna use
tongs I love shrimp oddly enough I can’t
touch them which is very strange eh now
I mean come on he’s like a pet I love
him huge gorgeous if you can’t find
these giant shrimp don’t cry you can get
other kinds of shrimp we’re gonna start
off with our peppers because these we do
want to break down a bit I’m putting a
little salt by the way in a little
pepper you can add our shrimp these are
amazing love them you just want to get
them nice and pink and then you can also
tell by texture like if you know right
now they’re very sort of like fleshy but
you’ll know they’re cooked when they get
firm up a little bit of peppers are
cooking I’m gonna toss my garlic in
there look at that I mean come on
gorgeous I think we with our eyes first
you should have balance on your plate
there should be a colors and textures
and everything should bite you know kind
of be well-rounded
turn this down just a little bit I throw
my bok choy at the very end because we
want to maintain color and crispness you
want to make it really fast so it
doesn’t get like soggy mush I’m in love
with how these prawns looks
even begin to tell you they are rocking
my world in so many ways okay I’m gonna
get my sauce out of the fridge that I
made a little bit earlier so good all
right now check this out
obviously I’m a saucier so I like a lot
of sauce use as much sauce as you like
though more less whatever and then you
just want to toss it make sure you get
everything all in there I mean look at
that so nice absolutely perfect and then
I think we’re good to go
I’m going to turn my heat off so my
greens on the bottom first then these
perfect guys and then last but
definitely not least just a bit let’s
see how good this is
I’m gonna eat with my hands there’s good
mm-hmm it’s just a really nice
combination like a really good balanced
flavor I think and it’s all done ginger
sesame glazed shrimp the bok choy and
pomegranate if you’re excited by this
new dish which you should be it’s from
my book my first book there’s lots of
other really cool recipes in here too so
try it out cuz this is in there for
other great recipes like my smoked bacon
at-at boss you can click the link and if
you want other foodtube recipes you can
click the other link and there’s really
good ones in there other than that I’m
out buen provecho
kitchen today I’m going to make shrimp
with this SME ginger glaze it’s one of
my favorite things it’s super easy to
make it all the time so ginger sesame
glaze is always in there it’s part of my
sauce line I have a sauce company and so
this is one of the first ones that I
actually did once you make this sauce
you make enough you can stick it in the
fridge holds forever it’s amazing as a
salad dressing you can put it with any
other protein as you can see here we’ve
got onions ginger garlic honey
low-sodium soy sauce which I really
prefer some rice wine vinegar and some
roasted sesame oil this is one of those
things it’s really easy I’m just going
to chop this with a really coarse chop
because we’re going to blend it down
anyway at the end I’m going to turn this
on medium heat you can get Nod roasted
sesame oil but the roasted sesame oil
gives it more of like a nutty flavor
which i think is really nice alright
good our garlic it’s so easy now I’m
gonna throw our onions in a little salt
pepper I like to season in layers and
plus the salt helps break down the
onions it helps them sweat out and pull
all the moisture out which is what we
want so I’m gonna chop some ginger this
is just that it’ll cook evenly add
garlic we’ve got some color our veg now
which I love add our rice vinegar
we’ll let that cook down a little bit
that’s our soy sauce too I’m gonna bring
that back to a boil so now that we have
a really good boil going we can add our
honey and you want to let it keep
reducing a bit because we want to get
some thickness and we wanted to get all
caramel e and bring it back to a boil so
it gets really thick and then we’ll be
ready to blood okay so I think we’re
good to go so I’m gonna turn it off as
you can see it’s definitely thicker now
so we reduced it enough it’s perfect
it’s super hot so do be careful I have a
tendency to blend things super
scalding-hot
if you’re afraid let it cool down a
little bit
once you blend it it emulsifies and so
that’s why it doesn’t separate like it
becomes like almost creamy even though
there’s no dairy or anything it yeah it
smells really good looks great
alright we’ll put it in the fridge for
now we’ve got these ginormous as you
guys say prawns I called them shrimp
even though there’s nothing tripping
about them they’re huge we have some
really beautiful bok choy it’s
absolutely gorgeous some green bell
pepper just want to get the white part
off coz it’s bitter just nice big chunks
got those guys just cut the head off top
it just like this got some already
peeled garlic here I’m gonna be a little
bit more Precious about my chop with
this just because you have to talk to me
after I’ll just get some thin slices
always start with a hot pan we’re gonna
stick with our sesame oil I’m gonna use
tongs I love shrimp oddly enough I can’t
touch them which is very strange eh now
I mean come on he’s like a pet I love
him huge gorgeous if you can’t find
these giant shrimp don’t cry you can get
other kinds of shrimp we’re gonna start
off with our peppers because these we do
want to break down a bit I’m putting a
little salt by the way in a little
pepper you can add our shrimp these are
amazing love them you just want to get
them nice and pink and then you can also
tell by texture like if you know right
now they’re very sort of like fleshy but
you’ll know they’re cooked when they get
firm up a little bit of peppers are
cooking I’m gonna toss my garlic in
there look at that I mean come on
gorgeous I think we with our eyes first
you should have balance on your plate
there should be a colors and textures
and everything should bite you know kind
of be well-rounded
turn this down just a little bit I throw
my bok choy at the very end because we
want to maintain color and crispness you
want to make it really fast so it
doesn’t get like soggy mush I’m in love
with how these prawns looks
even begin to tell you they are rocking
my world in so many ways okay I’m gonna
get my sauce out of the fridge that I
made a little bit earlier so good all
right now check this out
obviously I’m a saucier so I like a lot
of sauce use as much sauce as you like
though more less whatever and then you
just want to toss it make sure you get
everything all in there I mean look at
that so nice absolutely perfect and then
I think we’re good to go
I’m going to turn my heat off so my
greens on the bottom first then these
perfect guys and then last but
definitely not least just a bit let’s
see how good this is
I’m gonna eat with my hands there’s good
mm-hmm it’s just a really nice
combination like a really good balanced
flavor I think and it’s all done ginger
sesame glazed shrimp the bok choy and
pomegranate if you’re excited by this
new dish which you should be it’s from
my book my first book there’s lots of
other really cool recipes in here too so
try it out cuz this is in there for
other great recipes like my smoked bacon
at-at boss you can click the link and if
you want other foodtube recipes you can
click the other link and there’s really
good ones in there other than that I’m
out buen provecho
Please follow and like us: