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  • Yes Food Tube, John Quilter aka The Food Busker back in the house

  • and i've got a simple, tasty prawn dish that's going to blow your mind

  • fried with chilli and garlic, it's so delicious but there's a great little twist to this recipe

  • because we've teamed up with 'There's A Beer For That'

  • Now these guys are brilliant because they show you how to match great beer with great food

  • I love this dish because it's so big on flavour but you've got to get all the prep done because it happens really

  • quickly in the pan. Now these are king prawns, you can use tiger prawns

  • you could use the smaller ones if you wanted to, I'm using these guys because they're packed full of flavour

  • there's so much meat there. Now what I'm going to do is I'm going to cut it open and take out the vein

  • that's sometimes is there and then you might just want to cut through just a little bit more

  • so that you open it up fully, i'm leaving the shell on because it's going to add so much flavour

  • you can take it off if you want to but try it with it on. Okay so that's done and now let's go and wash my hands

  • because you've been handling raw fish

  • Right okay, now let's get the rest of the ingredients done. So garlic, I want to take the heel off and then

  • I want to thinly slice it

  • Four cloves done, looks like a lot of garlic right? Don't worry about that, it's going into the oil, the oils going to

  • calm all that garlicky flavour down and bring it down to a natural hum, rather than an aggressive garlic feel

  • Right, let's grab a couple of chillies.

  • You can take the seeds out if you're worrying about it being too hot but this is going to go into the oil

  • it's going to calm it down so I'm going to leave them in

  • we're just going to cut them on the slant, okay that's your chilli and your garlic done

  • look at the colour and the flavour getting ready. Now let's get out parsley done

  • so just grab some beautiful, fresh flat leaf parsley and just pick the leaves off

  • scoop up your parsley, get it into a ball and then we're going to tightly chop this

  • Okay, final ingredient, let's just get a lemon. We're going to squeeze that in, that acidity is going to cut through

  • the moreish-ness of the garlic and the chilli and the oil, it's going to be delicious

  • the next thing we got to do is get our pan on, all the prep's done let's talk about the beers that

  • are going to go with this. Now, I've chosen lagers. Guys seriously you've got to have another look at lagers

  • there's so many different types with different characteristics and flavours. They're refreshing

  • and balanced with a subtle sweetness and a refreshing bitterness. They really kind of reset your pallet

  • when you're eating so that it invites you to go again with the food

  • Right guys, everything's ready, time to cook.

  • First thing we do, get some oil in the pan

  • three or four tablespoons of good olive oil

  • make sure your pan is nice and hot

  • Now i'm going to take nob of butter

  • a good sizeable one and drop that in

  • and that's going to start fizzing straight away

  • now normally butter would burn but the oil alters the temperature and so it's not going to burn

  • and that butter is going to add a really luxurious flavour to the prawns

  • now let's get the garlic and the chilli in

  • Let's get our prawns in

  • scoop those up and just drop it in

  • there's enough prawns here to feed about 4 people as a starter or 2 people as a main

  • leave them in there and we're going to let them colour on one side

  • okay, and then they really don't take very long

  • you begin to see they're turning pink and they're caramelising, it's going to be absolutely gorgeous

  • these are ready, so I've got some rocket in a bowl there, I'm just going to get my parsley

  • and just drop that in, listen to that crackle, that's releasing all the flavour from the parsley

  • and then just get a nice big lemon wedge and just squeeze it in

  • done

  • cooked in the space of 2 minutes and then just look how good this stuff looks at the top

  • you just drop that on, there's some fresh crusty bread if you want to go with it

  • but look at that guy, absolutely mega

  • I've got 3 great lagers that are perfect with these prawns

  • this one's really refreshing and clean and got a subtle sweetness to it

  • this one's richer and it's got a peppery bitterness to it

  • and this one which I'm going to go for today has got tropical fruits and citrus, really refreshing

  • Really refreshing, really getting that tropical fruit

  • what you do is you start off with that, kind of like layering different flavour

  • now let's try some prawn

  • Oh my god, let's have a bit more lager with that now

  • that tropical fruit really, really compliments all the flavours that's going on with the shrimp

  • what's great about it, is that it refreshes my pallet encouraging me to crack on with another prawn

  • ahh brothers and sisters so good

  • they work so well together but what would you've matched these prawns with?

  • let me know in the comment box below, there's no rules when it comes to beer and food

  • and if you want to learn more about that then click on the link above

  • and people subscribe to drinks tube

  • Boom!

Yes Food Tube, John Quilter aka The Food Busker back in the house

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B2 UK JamieOliver flavour garlic chilli parsley refreshing

Chilli & Garlic Prawns with Beer Matching | John Quilter

  • 118 8
    Justin Ho posted on 2018/07/21
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