Yes Food Tube how are ya
Food Busker in the house at Camden Lock, locking it down in a culinary rude-boy stylee
Now this week I'm going to do a po boy
but I'm going to make an oyster po boy
I'm gonna shuck some oysters
I'm gonna pane them
deep fry em, it's gonna be crunchy oyster loveliness
then I'm gonna do a sriracha mayo
I'm gonna rap it all up in a beautiful brioche bun
Let's get the slaw ready
Red cabbage, I'm gonna take out the core and thinly slice
the reason you want it thin is this is a delicate sandwich
you don't want big chunks of cabbage in there, it ill ruin it
so nice and thin, if you can't slice it then grate it
Next white cabbage, core out, thinly slice
okay carrot, so I'm just scraping off the skin, it's a really quick way to peel it
and then I'm gonna slice it into thin strips
half a red onion
Okay now let's get this little lot into here
mix all those together and then grab your pomegranate
cut t in half and then just pick through the pomegranates you've knocked through
to make sure that you've got no pith in there
I'm gonna zest half a lemon in there
and then squeeze half the lemon in
squeeze it into your hand so you catch any pips
okay now a good pinch of sea salt in there, make sure you use the good stuff
now let's set that aside and make the mayo
sriracha mayo couldn't be simpler, mayo, sriracha. Hence the name...
Okay now you make it to the consistency and the hotness that you like
I put about a tablespoon in to a hundred grams of mayo, but you do what suits you
Okay now i'm going to show you how to shuck an oyster
this is an essential tool to shuck oysters safely
an oyster knife
;)
Now, come and have a sniff
what we're doing is the knife needs to go into the hinge there, it needs to go in and twist
and pop the shell open
get your cloth, this is really important that you do this right because you can hurt yourself
put your hand in and put the cloth over
then take your knife and put it into the hinge, now push in and twist
and then you take the knife and cut across the top and that way you release the oyster from the muscle bit
that attaches it to the shell and here it's attached, so you take your knife, put it under and just cut through and
release it from the attachment there
and that's your oyster shucked
I'm gonna rattle on with the others
My 6 oysters are shucked, now let's pane them
roughly about a teaspoon of smoked paprika into 200 grams of plain flour
I'm going to put the oysters into the flour, it helps for the batter but the second thing it does is it adds a
smokey hot flavour, delicious
egg wash, it's important to drain off the excess egg
breadcrumbs
and when all the others are done, they'll go into the deep fat frier
Okay, they're all breadcrumbed, now let's set the burgers up because the only way to eat these bad boys
is fresh crispy and hot straight out the frier
Now i've toasted some brioche buns, now the classic way to do this is with a Portuguese sub roll
but i love these because they hold together well and they'll work really well with the sriracha mayo
Next I've got some iceberg that I've shredded
put your iceberg on and get a handful of your slaw, drop that on
now just look at all the gorgeous colours in there it's gonna add so much crunch and flavour
let's get the oysters into the frier
oysters in
now for each bun I'm using 2 oysters, I'm frying them at 180 degrees, they should take about a minute
/ a minute and a half
Out onto grease proof paper, lightly season then onto the bun
I can't contain my excitement, this s going to be delicious
...I hope
It's great
Oh it's so good
It's crunchy, a bit of sponge slightly sweet
and then that slaw really gives relief
but the criracha mayo is coming through on the end
that on its own without fries, I reckon... Okay I'm gonna say £6 quid
I'm gonna say it okay
and I'll just take 2 more, take it to the street and see what the people of Camden will pay for it
Right lads, we ready? You ready?
-Yeah
You're a biggen huh?
-Yeah Yeah
Right okay, oyster po boy, come on grab one each
can't afford to get into an argument with these ones
ahh yeah, full a whole one of those, what would you pay?
- £10 pounds
£10 Pounds hoho
- £10 / £12 maybe
£10 / £12 pounds
this awesome, it's awesome
2-0, 2-0, 2-0
c'mon oyster po boy smashed it out the park, those lads were loving it
Now if you want to see more street food but this time paired with beer, then zip over to Drinks Tube
and check out my mate Tim Anderson, he's got a brilliant video on getting the 2 together
Now what would you have paid for this dish, let me know in the comments box below
and people subscribe brothers and sisters to Food Tube