food tubers a food busker in the
territory I cook on the street people
time I’ve ridden in mid tell me what
they think that bowl of foodies work and
this week I’m gonna cook for you the
most amazing Thai inspired lemongrass
and chili shrimp it’s gonna be so tasty
you got really quick clean and fresh
flavors and then the beautiful coconut
milk that brings that all together
complemented by the coriander it’s gonna
be amazing it’s coming on a better rice
and you and me are gonna be happy right
let’s prep the chili top off and then
we’re just gonna take out the seeds in
the pit and then nice thin strips cuz
this is a delicate curry with clean
fresh flavor so you don’t want big
chunks of chili in there we’re just
gonna cut them into a nice fine dice
okay that’s done now let’s get the
ginger done okay so we’re just going to
take the skin off and then again I’m
gonna turn this into battens and then
I’m gonna turn it into dice so it’s
important to have all your ingredients
the same sizes are all cooking at the
same time I’ve got these Thai red shot
absolutely delicious we’re gonna use
just cut them in half take the tops off
take the skin off and then again turn
them into dice you can get these from
most of your Chinese soup monks but if
you can’t get these then use regular
Shailaja
now lemongrass now with this bad boy all
going to do is bruise it so I’m just
gonna cut it in half and then I’m just
gonna crack it and then cut it in half
again and then that leech it out the
beautiful lemongrass into the coconut
milk delicious like I never butchers so
got the lemongrass the red Thai shalat
the ginger and the red chili now the
shrimp love it I’m just gonna show you
how to prep these guys so they’ve got a
shell on you start at the top of the
head you start peeling off the jackets
of this shell okay now if you don’t want
to use these guys and you don’t want to
go through the fact we’re taking the
shells off then you can buy the ones
that are already prepped and cook them
raw but you don’t want to use them
already cooked ones because this release
is so much flavor into the whole sauce
the cooked ones won’t do that right the
next thing we need to do is we need to
take out the intestinal canal so knife
along the top
once you’ve done that then continue to
butterfly you do that for two reasons
eight cooks faster beat takes on more
flavor time to get cooking pan on a
little bit of sunflower oil a tablespoon
and a half shrimp in to the shrimps in
and immediately you’re getting that
smell amazing and then everything else
in except the lemongrass so fresh and
clean he’s got this explosion of Thai
loveliness just coming up you should
take about two minutes to just cook that
tool you don’t want to overcook the
shrimp and you’ll know the shrimp’s
ready because they’re beautiful pink now
let’s get four tablespoons of coconut
milk in there and now drop the
lemongrass in and let’s just incorporate
all those ingredients now that
lemongrass is going to seep into the
rest of the sauce give it a beautiful
vibrant zing Guinness so this is what
I’ve left the heads on all the juiciness
the oils and all the flavor from those
fish heads is bled now into the coconut
milk the steaming spoon of street food
says you’re now let’s set the lime so
I’m just going to add this at the end
just to cut through the heaviness of the
coconut milk and then I’ve just got a
little bit of coriander to do as well
stalks and leaves let’s just rattle
through two tablespoons of heavy double
cream get those mixed in the creams
going to add a depth to it it’s gonna
make it more luxurious okay that’s all
come together so now it’s time to add
the lime zest to cook through and now
the coriander to freshen it right that’s
ready heat off right I’ve got three
bowls of white rice just use long grain
you can use whatever you want
now to get the prawns on top
now I’m going to finish it off with a
sprinkle of chili flakes just to give it
a little bit of heat now I reckon a bowl
of that loveliness that’s a fiber let’s
take you to the street and see what
people are going to pay for him are you
hungry
he’s not hungry he’s too early come on
come on so I’m the food busker I cook on
the street people try my food and then
they tell me what they think it’s worth
we’re getting on wound I think that’s a
good sign
now remember Christmas spirit even
though it’s not Christmas 7-pound
getting good work love your jumper see
you later
one down two to go let’s find some more
right here we go lads so I’m the food
busker I cook on the street
good ha ha no that’s a yes right no okay
one one man down on the food busker I
cook on the street people try my food
and then they tell me what they think
it’s worth took into that little bad boy
there ah none another’s confidence
there’s new hair look nice today –
compliments doesn’t go a mate some just
being friendly there was never any doubt
of course now I’m how much did you pay
for that bowl of food there share it
with us
6 pound who won come on well done chef
good work good work thank you thank you
I wasn’t that it 2-1 I’ll have that now
remember people what you have paid for
this little number leave me a comment in
the box below and subscribe to foodtube
it’s free and if you want to see some
more amazing street food there’s the
food buskers channel so go on subscribe
territory I cook on the street people
time I’ve ridden in mid tell me what
they think that bowl of foodies work and
this week I’m gonna cook for you the
most amazing Thai inspired lemongrass
and chili shrimp it’s gonna be so tasty
you got really quick clean and fresh
flavors and then the beautiful coconut
milk that brings that all together
complemented by the coriander it’s gonna
be amazing it’s coming on a better rice
and you and me are gonna be happy right
let’s prep the chili top off and then
we’re just gonna take out the seeds in
the pit and then nice thin strips cuz
this is a delicate curry with clean
fresh flavor so you don’t want big
chunks of chili in there we’re just
gonna cut them into a nice fine dice
okay that’s done now let’s get the
ginger done okay so we’re just going to
take the skin off and then again I’m
gonna turn this into battens and then
I’m gonna turn it into dice so it’s
important to have all your ingredients
the same sizes are all cooking at the
same time I’ve got these Thai red shot
absolutely delicious we’re gonna use
just cut them in half take the tops off
take the skin off and then again turn
them into dice you can get these from
most of your Chinese soup monks but if
you can’t get these then use regular
Shailaja
now lemongrass now with this bad boy all
going to do is bruise it so I’m just
gonna cut it in half and then I’m just
gonna crack it and then cut it in half
again and then that leech it out the
beautiful lemongrass into the coconut
milk delicious like I never butchers so
got the lemongrass the red Thai shalat
the ginger and the red chili now the
shrimp love it I’m just gonna show you
how to prep these guys so they’ve got a
shell on you start at the top of the
head you start peeling off the jackets
of this shell okay now if you don’t want
to use these guys and you don’t want to
go through the fact we’re taking the
shells off then you can buy the ones
that are already prepped and cook them
raw but you don’t want to use them
already cooked ones because this release
is so much flavor into the whole sauce
the cooked ones won’t do that right the
next thing we need to do is we need to
take out the intestinal canal so knife
along the top
once you’ve done that then continue to
butterfly you do that for two reasons
eight cooks faster beat takes on more
flavor time to get cooking pan on a
little bit of sunflower oil a tablespoon
and a half shrimp in to the shrimps in
and immediately you’re getting that
smell amazing and then everything else
in except the lemongrass so fresh and
clean he’s got this explosion of Thai
loveliness just coming up you should
take about two minutes to just cook that
tool you don’t want to overcook the
shrimp and you’ll know the shrimp’s
ready because they’re beautiful pink now
let’s get four tablespoons of coconut
milk in there and now drop the
lemongrass in and let’s just incorporate
all those ingredients now that
lemongrass is going to seep into the
rest of the sauce give it a beautiful
vibrant zing Guinness so this is what
I’ve left the heads on all the juiciness
the oils and all the flavor from those
fish heads is bled now into the coconut
milk the steaming spoon of street food
says you’re now let’s set the lime so
I’m just going to add this at the end
just to cut through the heaviness of the
coconut milk and then I’ve just got a
little bit of coriander to do as well
stalks and leaves let’s just rattle
through two tablespoons of heavy double
cream get those mixed in the creams
going to add a depth to it it’s gonna
make it more luxurious okay that’s all
come together so now it’s time to add
the lime zest to cook through and now
the coriander to freshen it right that’s
ready heat off right I’ve got three
bowls of white rice just use long grain
you can use whatever you want
now to get the prawns on top
now I’m going to finish it off with a
sprinkle of chili flakes just to give it
a little bit of heat now I reckon a bowl
of that loveliness that’s a fiber let’s
take you to the street and see what
people are going to pay for him are you
hungry
he’s not hungry he’s too early come on
come on so I’m the food busker I cook on
the street people try my food and then
they tell me what they think it’s worth
we’re getting on wound I think that’s a
good sign
now remember Christmas spirit even
though it’s not Christmas 7-pound
getting good work love your jumper see
you later
one down two to go let’s find some more
right here we go lads so I’m the food
busker I cook on the street
good ha ha no that’s a yes right no okay
one one man down on the food busker I
cook on the street people try my food
and then they tell me what they think
it’s worth took into that little bad boy
there ah none another’s confidence
there’s new hair look nice today –
compliments doesn’t go a mate some just
being friendly there was never any doubt
of course now I’m how much did you pay
for that bowl of food there share it
with us
6 pound who won come on well done chef
good work good work thank you thank you
I wasn’t that it 2-1 I’ll have that now
remember people what you have paid for
this little number leave me a comment in
the box below and subscribe to foodtube
it’s free and if you want to see some
more amazing street food there’s the
food buskers channel so go on subscribe
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