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  • and sharper.

  • >> MING: It's like muscle

  • memory, but palate memory.

  • >> Yes.

  • >> MING: I love... so, you know,

  • when, Andre, we put the fennel

  • in ice water, it gets it nice

  • and crisp and kind of stiffens

  • it up, which makes it look like

  • that.

  • >> Yeah.

  • >> MING: What a beautiful dish.

  • >> Here I've got a little wild

  • dill flower.

  • >> MING: Right.

  • >> Just that goes really well

  • with the needlefish.

  • >> MING: That's beautiful.

  • >> Yeah, and it smells so

  • incredible.

  • >> MING: So this isn't quite how

  • you would do this at home.

  • You wouldn't make a dish... or

  • would you for your beautiful

  • wife Pam?

  • Would you do this sometimes?

  • >> No, basically, she cook at

  • home.

  • >> MING: She cooks at home?

  • >> I don't.

  • >> MING: Well, she's Thai, so

  • obviously she knows how to cook.

  • >> Yeah, I don't cook at home.

  • >> MING: She was telling me

  • she'd rather be a chef than work

  • the front of house.

  • The grass is always greener.

  • >> Here you go.

  • >> MING: That's true art, Chef,

  • that's beautiful.

  • All right, it's my turn to cook.

  • >> Yes.

  • >> MING: All right, Chef, now

  • I'm going to make you kind of

  • this king prawn sweet and sour

  • mango dish, if I may.

  • >> All right.

  • >> MING: So if I could give you

  • this shrimp, you want to prep...

  • I've already got three prepped,

  • but just one needs to be

  • deveined.

  • You've got to take the vein out

  • of the shrimp.

  • I'm going to just start a pan

  • with... just like Chef did, with

  • a little bit of banana shallot,

  • which is just a fantastic

  • garlicky onion, if you would.

  • And... but I don't need to do

  • fine brunoise.

  • I'm just going to do sliced

  • shallots.

  • What's your favorite way of

  • eating seafood, of all the

  • methods that...

  • >> As fresh as it is.

  • >> MING: Right.

  • >> Yeah.

  • >> MING: Sashimi.

  • >> Sashimi, or I like to cure

  • fish or seafood.

  • So we use a lot of cured

  • process.

  • >> MING: Cure meaning salt or

  • cure like ceviche with...

  • >> Any way.

  • >> MING: Any way?

  • >> Yeah.

  • >> MING: All right, now, if you

  • don't mind, I'll give you...

  • >> These are done.

  • >> MING: Thank you.

  • We have two mangoes here.

  • We have a sweeter mango, then a

  • sour mango, right?

  • >> Right.

  • >> MING: So if you could peel

  • those for me, Chef, and then

  • we'll just... just a rough dice

  • would be fine.

  • >> All right.

  • >> MING: And I'm going to get

  • these shallots going.

  • All right, now, this is the

  • young ginger, baby ginger.

  • And basically just the bulb.

  • So I'm going to kind of take a

  • couple slices this way, just to

  • get some small pieces, so that

  • when I cut through it... again,

  • just rough chop.

  • This... it's very floral, right,

  • this ginger?

  • >> Yes.

  • >> MING: It's not nearly as

  • strong as... a little bit of

  • this in there as well.

  • All right.

  • Then I'm going to add... so this

  • is kind of my Southeast Asian

  • interpretation.

  • Now, Chef, what was this called

  • again?

  • >> Krathiam.

  • >> MING: Krathiam.

  • >> Yes.

  • >> MING: Krathiam, guys, oh, my

  • god, it smells like garlic,

  • right?

  • But different, like... I don't

  • know.

  • I don't want to say soapy

  • garlic, but it's... you said to

  • eat it with raw oysters?

  • >> Yes.

  • It goes very well.

  • I'm surprised that you picked

  • that ingredient, though.

  • >> MING: Well, you know, I just

  • picked it up and smelled it, and

  • I'm like, "Oh, my god, that is

  • such an intense, intense smell."

  • I had to use it.

  • Now I'm going to do just a

  • little bit of red and green

  • chili.

  • Do you like heat?

  • >> I do.

  • >> MING: So the heat is really

  • in the seeds and the pith.

  • We'll add those in.

  • All right.

  • >> Is the dice okay?

  • >> MING: Oh, it's perfect.

  • >> You like that?

  • >> MING: All right.

  • >> Smells good.

  • >> MING: Just a touch more oil.

  • Getting there.

  • We'll add the shrimp in.

  • And then maybe, Chef, if you

  • want, if you want to just... I

  • guess just juice that, that

  • should be fine.

  • >> Yeah.

  • >> MING: We'll add the mayo.

  • So this mango is really tart,

  • right?

  • It's green, right?

  • Unripe.

  • So because of that, you then

  • need a little bit of sugar.

  • Because you don't... you really

  • don't want... it would be way

  • too tart if we just went

  • straight with this green mango.

  • And I'll do a little lemongrass,

  • Chef.

  • I love lemongrass.

  • Lemongrass, again, is a root, so

  • it's very hard.

  • And we're just going to go...

  • break it down.

  • >> I can fix some of the

  • krathiam for you.

  • >> MING: Oh, yeah?

  • Okay.

  • Thank you, Chef.

  • And I'm just doing just a little

  • bit.

  • But lemongrass you have to be

  • really careful with, because