Food Tubers, Food Busker in the territory.
I cook on the street people try my food then people tell me what they think that bowl of food is worth.
And this week I'm going to cook for you the most amazing Thai inspired lemongrass and chilli shrimp.
It's going to be so tasty.
You've got really quick, clean and fresh flavours.
And the beautiful coconut milk that brings that all together, complimented by the coriander.
It's going to be amazing, it's gonna be on a bed of rice and you and me are gonna be happy.
Right let's prep the chilli. Top off and then we're just gonna take out the seeds and the pith.
And then nice thin strips because this is a delicate curry with clean fresh flavours so you don't want big chunks of chilli in there.
We're just going to 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 going to turn this into batons and then I'm gonna turn it into dice.
So it's important to have all of your ingredients at the same size because they're all cooking at the same time.
I've got these Thai red shallots, absolutely delicious. What we're gonna do is 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 super markets but if you can't get these, use regular shallots.
Now lemon grass, now with this bad boy all we're going to do is bruise it.
So I'm just going to cut it in half and then I'm just gonna crack it.
And then cut it in half again.
And then that leaches out the beautiful lemon grass into the coconut milk.
Delicious.
Right, come and have a butchers.
So we got the lemon grass, the red Thai shallots, the ginger and the red chilli.
Now the shrimp loving.
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 jacket of the shell.
Okay now if you don't want to use these guys and you don't want to go through the faff of 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 the already cooked ones because this releases so much flavour 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 2 reasons.
A it cooks faster and B it takes on more flavour.
Time to get cooking, pan on.
Little bit of sunflower oil, a tablespoon and a half.
Shrimp in.
So the shrimp's in and immediately you're getting that smell, amazing.
And then everything else in except the lemon grass.
So fresh and clean you just got this explosion of Thai loveliness just coming out.
You should take about 2 minutes to just cook that through, you don't want to over cook the shrimp.
And you'll know the shrimps ready because they're beautiful pink.
Now let's get four tablespoons of coconut milk in there.
And now drop the lemon grass in and let's just incorporate all those ingredients.
Now that lemon grass is going to seep into the rest of the sauce and give it a beautiful vibrant zingy-ness.
See this is why I've left the heads on. All the juiciness, the oils and all the flavour from those fish heads has bled now into the coconut milk.
The steaming spoon of street food says Yarh!
Now let's zest a 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.
2 tablespoons of heavy double cream.
Get those mixed in.
The cream is going to add a depth to it. Going to make it more luxurious.
Okay that's all come together so now it's time to add the lime zest to cut through and now the coriander to freshen it.
Right that's ready, heat off.
Right, I've got 3 bowls of white rice. Just use long grain, you can use whatever you want.
Now let's get the prawns on top.
Now I'm going to finish it off with a sprinkle of chilli flakes, just to give it a little bit of heat.
Now I reckon a bowl of that loveliness, that's a fiver.
Let's take it to the streets and see what people are going to pay for them.
Are you hungry?
He's not hungry it's too early.
Come on come on.
So I'm the food busker, I cook on the street, people try my food and they tell me what they think it's worth.
We're getting a 'Mmmm!'
I think that's a good sign.
Now remember, Christmas spirit, even though it's not Christmas.
Seven?
Seven pounds! Get in.
Good work, love your jumper.
See ya later.
1 down 2 to go.
Let's find some more.
Right, here we go lads.
So I'm the Food Busker I cook on the street.
Good?
No?!
That's a yes right? No, okay.
1-1
Man down.
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.
Tuck into that little bad boy there.
How nervous are you?
Err, no no no there's confidence.
Doesn't your hair look nice today!
A few compliments doesn't go a miss, just being friendly.
This is very good, it is.
There was never any doubt of course.
Now how much would you pay for that bowl of food there?
Share it with us.
6 pounds.
Six pound!
2 - 1
Come on!
Well done chef good work, good work, thank you.
That wasn't bad was it. 2-1 I'll have that.
Now remember people what would you have paid for this little number?
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