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  • my guy to bind the finest shellfish.

  • Whether it's scallops, prawns, crab or lobster spanking, fresh shellfish never fails to make an impression on when you want the best crustaceans it pays toe.

  • Ask an expert.

  • £19.

  • It's a bargain.

  • A £20 fishmonger.

  • Roger Barton really knows his shellfish inside out.

  • Hello, you said.

  • Can you go back home?

  • So I'm sorry, brother.

  • You're with May.

  • He's been in the fish game at London's Billings Gate Market for over 35 years.

  • Glean some of his knowledge and you'll never be at a loss when it comes to shopping for shellfish.

  • What we've got here are correct.

  • Some people, no problems.

  • These are a picture.

  • They've got to be lovely and shiny.

  • You're fine.

  • If they're true, limb head starts coming away from the body.

  • Not a good sign.

  • Looks a bit like may worse for the wear.

  • Chop your old girl, Get the arm walk.

  • Lovely bit of olive oil.

  • Lovely, lovely, lovely, lovely, lovely.

  • Doubling in the hopes.

  • Absolutely fantastic on If you like prawns as much as me, then you love away these different kinds.

  • Here are my favorites.

  • Brown shrimps might be tiny, but punch well above their weight in terms of taste.

  • I love them.

  • Potted in spice butter on spread on toast.

  • Atlantic prawns are great value and packed with flavor.

  • Fantastic as tapas or encourage.

  • Small tiger prawns are also good value on great for Asian salads.

  • Stir fries on fish shoes, whereas these massive ones are so spectacular.

  • I just keep them simple.

  • Marinated in garlic oil and chili char, grilled on, served in their shells on longer steins are one of my favorites.

  • You could buy these succulent beauties hole just roast of boil and serve with garlic mayonnaise.

  • People used to eat winkles.

  • Cockles.

  • They're not doing it anymore.

  • It's such a shame they should be more daring.

  • All due respect, you wouldn't make love the same way for the rest of your life.

  • Sprinkles.

  • There they are lovely.

  • They smell of the sea, a little bit of pepper and salt and a dash of vinegar within that does enhance the flavor.

  • In this country.

  • We have got the finest oysters in the world.

  • I'd die for me.

  • The only thing you have to look forward with.

  • An oyster that is tightly closed.

  • If it's open, avoid for the adventurous.

  • Come on, try it.

  • Nothing ventured.

  • Nothing young.

  • Get the right recipe on the freshest shellfish on your guaranteed success in the kitchen, whether it's in one of my restaurants or back at home.

  • I know that as well as delicious food.

  • One of the fundamental to making guess happy is creating a great atmosphere.

  • Vietnamese style fresh prawn rolls.

  • One of the keys to cooking for crowds is creating the atmosphere on that birds.

  • Getting your guests to sort of almost get involved and dip in and dip out.

  • This is an exciting, fragrant wrap that it's so easy to dio.

  • First off, soak the noodles.

  • Thes are thin glass noodles basically being the kettle on the boil.

  • Just pour.

  • Just let them sleep there for a couple minutes.

  • The noodles are for my prawn rolls as they soak.

  • I'm gonna make a spicy dipping sauce to go with them.

  • Start off with sugar.

  • We're trying to create that sweet, sour, salty but a really nice sort of heated So RSA's, well, rice wine vinegar that will dissolve the sugar fish thoughts.

  • Now that's going to give it its saltiness.

  • Next, the chili.

  • I want the seeds left in because I want some power.

  • Chilean, a little bit of garlic don't need toe.

  • Chop it to finally to slice it.

  • Take a spring onion, just top and tell them slice slices, bringing in a nice and thinly so it's sort of almost permeates that dipping sauce.

  • I grew up with the love of spring rolls, but on the back of my visit toe Vietnam is sort of transformed my respect for a spring roll.

  • Give that a little mix, a little bit of coriander and fresh mint.

  • Roll them up.

  • Chop hubs in.

  • There's no all of all in there, there's no cream, there's no butter.

  • It's just a really nice light dipping sauce.

  • And wow, all those senses going on.

  • Now we're gonna make the filling for the raps Really nice fresh noodle salad.

  • Rinse the noodles in cold water, then chop them into bite sized lengths.

  • Broads peeled and cooked.

  • Slice him up.

  • The problems give a really nice sweetness.

  • Next.

  • Vegetables.

  • I want crunch, freshness, texture, baby gem lettuce.

  • Just shred that lettuce next spring Onions.

  • The good news about these raps is that you can make them up in advance, sit them in the fridge and then take them out literally seconds before you guess.

  • Arrive, Kill the carrot.

  • So I got really nice, fresh, crunchy character now fresh mint, fresh basil and fresh coriander together.

  • It sounds a little bit bizarre, but tastes amazing.

  • Don't hold back with the herbs.

  • They'll really help make the filling vibrant fresh on aromatic.

  • Finally, such a line to squeeze that fresh lime juice over there, a couple of tablespoons off your dipping sauce.

  • Don't put too much in there.

  • Just makes all the feeling too wet.

  • Just give that a really good mix.

  • That's a very quick, simple salad to eat now, but let's get into a rap now Take your rice paper wrap literally 30 seconds In warm water.

  • You could get rice paper wraps from your local Asian supermarket or buy them online.

  • Yeah, she gently lift out the water.

  • A beautiful.

  • Lay it carefully onto your board.

  • Place mixture the bottom.

  • Don't over fill it because we a nightmare to roll.

  • Fold them over first nice and tightly halfway.

  • Then tuck in the ends.

  • Make sure nothing's coming out the sides.

  • Beautiful.

  • It's a light, fragrant, incredibly simple to do.

  • There you go a very delicious, fragrant Asian rap.

  • Certainly different to the Chinese spring rolls I grew up with to prep it.

  • Get the head on twist.

  • Keep hold of those heads like the most amazing stock.

  • And then with your thumb underneath the show, just peel off.

  • I'm beautiful little layer now with your thumb.

  • When your finger push and shake on Look, the whole tale comes off.

  • You don't have to kill the whole thing from there.

  • Get your knife on.

  • Just gently cut the surface of the prawn.

  • What we're looking for there is that little dirt sack that's gonna come out otherwise if you cook.

  • The problem with that sacking there is crunchy.

  • It's not very nice and it ruins that sweet flavor there.

  • Ugo Most amazing prawn Ready for cooking?

  • Yeah.

my guy to bind the finest shellfish.

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B2 shellfish fresh lovely prawn dipping chop

Gordon Ramsay's Guide To Shellfish

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    林宜悉 posted on 2020/11/06
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