[Music]
welcome back to food busker people and
this week I’m with my brother Jamal egg
with summer towels in Shoreditch and
we’re rocking it off with some food
busker twice so we asked you should we
cook Jamal’s food heaven little sea bass
or he’s held scallops now the people
have spoken
they want you to cook with me stoves
good stock po-boy
fishy crispy mortals don’t be gobsmacked
if you don’t think this is delicious
at the end I’m the food but I cook on
the street people try my food and then
they tell me what they’ve in the hoodies
worth a pound
credits credits
look the scholar delicious right and
these are the little Queenie ones which
we’re going to pan a first thing I need
is three tablespoons of smoked paprika
into the flour mix all that employees
it’s important to make sure that
whenever you cook with scallops in any
situations that they’re nice and dry I
patted mine dry already pan a is a
French term for putting bread things on
them okay chef thank you
whiskey whiskey it’s probably the
fastest whisk I’ve ever seen
egg wash done take these and you just
roll them in your hand and drop them in
to just make sure that the flour is
stuck to the scallops
go through it’s like cooking with you
flipping younger brother owns just now
these are panko breadcrumbs strain off
the excess and we drop them in I’m just
making sure that they’re fully coated in
breadcrumbs and then I’m just moving
them to the chopping board and now these
are like way in to just be fried up
grill on we’re just going to go through
this romaine lettuce
I want these beautiful leaves on the
inside they’re like fresher and my
finger exactly right okay we’re gonna
fry the scallops you ready
breadcrumbs drop them in feeties
immediately so we know that they’re
ready to cook careful cuz that’s hot oil
individually drop them in
right these guys are ready they’ve been
in for about a minute or until they’re
beautiful and golden to get the next
batch in now we’re going to make the
Mayo Ponzo dressing okay so first thing
microplane this guy into there it’s
gonna really zest it up I’m just gonna
squeeze in about five hundred mils of
mayo how’d you know that’s five hundred
meals oh I’m just a machete okay don’t
fight it just go over there okay this is
an Asian citrus almost sort of vinegary
vibe called ponzu and it’s just gonna
add a real zesty zing unit to the stress
in three tablespoons Mixy Mixy cuz I’m a
chef right just go we’re there just
trust skills into that great move move
this you’re gonna make some serious mesh
dressing done now when you cook your
season usually salt and pepper
I’ve doing something really funky just
for you man right two tablespoons of
Szechuan pepper put six sheets of nori
seaweed in it’s incredibly good for you
and it’s a salty vibe
I’m gonna leave that guy there to season
them later it needs to get these out
their oil soon okay you with me okay
right so now we need to build these guys
so I’m going to slice these up I’m gonna
build the sandwiches we want to get them
nice and toasty but to let this into
each one get that seasoning and just
dust it drop them in dress these subs
crispy salats on the top it doesn’t look
good to be honest it’s a bit bare right
you ready be prepared to taste scallops
for the first time okay so that is my
scallop po-boy we need to try it you’re
so messy of everything this is being a
tasty come on get involved
yes and I think the the bread could be a
bit soft car but I’m gonna now tasty
now what do you think people will pay
for it on the street down here um Tempe
just just give us five minutes a pound
yeah you’re gonna have to go back
fish and chips eight quid salt and
pepper squid eight quid ten pounds 8
pounds Oh fine power I reckon it’s worth
easy 6 let’s split up 550 but take it
out there and see what people pay girls
this is Jamar I’m the food bus go I cook
on the street people try my food and
then they tell me what they think the
food is worth would you like to try this
scallop po-boy don’t be ladylike just
get involved yeah okay what would you
pay for a full one okay going downstairs
okay we taking it to excuse me girls
Scarlett po-boy sub sandwich you
probably pay about five right my
business partner he’s working against
male in his business get involved do you
want to try one oh come on come on it’s
okay yeah but it’s still over six nicely
I switched it so go and check out sbtb
Jamar shallots absolutely awesome make
sure you subscribe to foodtube
if you haven’t already anywhere believe
this
[Music]
welcome back to food busker people and
this week I’m with my brother Jamal egg
with summer towels in Shoreditch and
we’re rocking it off with some food
busker twice so we asked you should we
cook Jamal’s food heaven little sea bass
or he’s held scallops now the people
have spoken
they want you to cook with me stoves
good stock po-boy
fishy crispy mortals don’t be gobsmacked
if you don’t think this is delicious
at the end I’m the food but I cook on
the street people try my food and then
they tell me what they’ve in the hoodies
worth a pound
credits credits
look the scholar delicious right and
these are the little Queenie ones which
we’re going to pan a first thing I need
is three tablespoons of smoked paprika
into the flour mix all that employees
it’s important to make sure that
whenever you cook with scallops in any
situations that they’re nice and dry I
patted mine dry already pan a is a
French term for putting bread things on
them okay chef thank you
whiskey whiskey it’s probably the
fastest whisk I’ve ever seen
egg wash done take these and you just
roll them in your hand and drop them in
to just make sure that the flour is
stuck to the scallops
go through it’s like cooking with you
flipping younger brother owns just now
these are panko breadcrumbs strain off
the excess and we drop them in I’m just
making sure that they’re fully coated in
breadcrumbs and then I’m just moving
them to the chopping board and now these
are like way in to just be fried up
grill on we’re just going to go through
this romaine lettuce
I want these beautiful leaves on the
inside they’re like fresher and my
finger exactly right okay we’re gonna
fry the scallops you ready
breadcrumbs drop them in feeties
immediately so we know that they’re
ready to cook careful cuz that’s hot oil
individually drop them in
right these guys are ready they’ve been
in for about a minute or until they’re
beautiful and golden to get the next
batch in now we’re going to make the
Mayo Ponzo dressing okay so first thing
microplane this guy into there it’s
gonna really zest it up I’m just gonna
squeeze in about five hundred mils of
mayo how’d you know that’s five hundred
meals oh I’m just a machete okay don’t
fight it just go over there okay this is
an Asian citrus almost sort of vinegary
vibe called ponzu and it’s just gonna
add a real zesty zing unit to the stress
in three tablespoons Mixy Mixy cuz I’m a
chef right just go we’re there just
trust skills into that great move move
this you’re gonna make some serious mesh
dressing done now when you cook your
season usually salt and pepper
I’ve doing something really funky just
for you man right two tablespoons of
Szechuan pepper put six sheets of nori
seaweed in it’s incredibly good for you
and it’s a salty vibe
I’m gonna leave that guy there to season
them later it needs to get these out
their oil soon okay you with me okay
right so now we need to build these guys
so I’m going to slice these up I’m gonna
build the sandwiches we want to get them
nice and toasty but to let this into
each one get that seasoning and just
dust it drop them in dress these subs
crispy salats on the top it doesn’t look
good to be honest it’s a bit bare right
you ready be prepared to taste scallops
for the first time okay so that is my
scallop po-boy we need to try it you’re
so messy of everything this is being a
tasty come on get involved
yes and I think the the bread could be a
bit soft car but I’m gonna now tasty
now what do you think people will pay
for it on the street down here um Tempe
just just give us five minutes a pound
yeah you’re gonna have to go back
fish and chips eight quid salt and
pepper squid eight quid ten pounds 8
pounds Oh fine power I reckon it’s worth
easy 6 let’s split up 550 but take it
out there and see what people pay girls
this is Jamar I’m the food bus go I cook
on the street people try my food and
then they tell me what they think the
food is worth would you like to try this
scallop po-boy don’t be ladylike just
get involved yeah okay what would you
pay for a full one okay going downstairs
okay we taking it to excuse me girls
Scarlett po-boy sub sandwich you
probably pay about five right my
business partner he’s working against
male in his business get involved do you
want to try one oh come on come on it’s
okay yeah but it’s still over six nicely
I switched it so go and check out sbtb
Jamar shallots absolutely awesome make
sure you subscribe to foodtube
if you haven’t already anywhere believe
this
[Music]
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