Hi, I’m John Quilter and I love bringing music
and food together and today I’m with Newton Faulker! Hello! This is, this is my
house. I’m in the middle of making my fourth album. What I’ve decided to do is open up
the whole process to four webcams which has been broadcasting everything for the past
four months. We’re going to do this amazing dish, which
we’ve got these Madagascan prawns. Can I touch them?
You can get to know them. That’s a piece, that’s Fred.
Hey Fred. What’s happening. He thinks deep thoughts. We’ve got our shrimp.
We’re going to do it with a really cool seaweed and chilli garnish and a really great dipping
sauce. So, you’ve got this bad boy here. What we
need to do is take this skin off, so just get in here and just pry it apart along here
and then you’re just peeling it open and now what we’re going to do is we’re just going
to cut down his back top there. As we do that we sort of open it up and you see that in
That, that’s sort of like, you know, you don[t want to eat that. That’s not very flavourful.
And if you see how I’m kind of just, butterflying him. Just opened him up like that. Okay, cool.
Now what I’m going to do now is make a tempura batter. This is super simple, really quick
and it’s one of those dishes that you want to learn how to do. Because you can do it
with vegtables, you can do it with fish, youc an do it with meat. Really awesome.
I’ve got some baking powder, rock that in there. Then we’ve got some self raising flour.
And then we’ve got some corn flour. And now we’re going to use a sparkling mineral water,
you could use a soda water. But the important thing is is that it’s cold. It’s really important
that you do that! The consistency you’re looking for is that you want to whisk everything in.
Basically all those bubbles that are going in there that’s going to lift it, make it
really light. So it’s importnant to whisk it all in, all the flour together and get
it at a really nice consistency, so when you put your finger in it just coats. You don’t
want any lumps in there. See how it coating my fingers, Perfect, we want it to be light.
You’ve set yourself pretty high with this new album, you’ve literally done it in what
four weeks. is that right? We gave ourselves five weeks to get finished and this whole,
teh way that we’ve done it, this whole process has never been done before. So at no point
in the history of music has anyone opened up the recording process to quite this degree.
The cameras were on all the time, all day and all night. I was worried about the kind
of things, i was like hang on, is it more exciting to get an album and hear it for the
very first time or have heard it being made and hear the finished product.
It’s really unique isn’t it. It’s interesting.
So we’ve done the prawns, we’ve got the batter done.
So now we’re going to get this really cool seasoning. For the salt part we’re going to
use seaweed. So if you could just start pounding that down
and then what I’m going to do is that I’ve got this great Mexican chillies really smokey,
chop this down a little bit. Remember if you want the heat leave in these seeds out because
that’s where the fire is. I want a bit of fire. And what I’m going to do to add to that
is I’m just going to put in here just, perfect. That’s delicious as it is, but what we want
is a really cool. dipping sauce. And I love this dipping sauce. Sweet chilli dipping sauce,
get that bad boy in there and then the next one you want to put in there is the vinegar
part, the sour, in she goes. And then we’ve got some fish sauce. A squirt of her. I’ve
toasted off some sesame seeds, they’re going in. And then this, this is going to make it
really vibrant, really zingy, really fresh. So we’re just going to get some coriander,
we’re going to get some mint, and you can use other fresh vibrant herbs, like Dill or
Parsley. We’re just going to blitz that so. Okay, perfect. Now it’s done we’re just going
to sieve it through, because the big ones they’d over power it. SO perfect, we’re ready
to start frying. And then just get the bad boys. You can take their heads off if you
want to. And just going to put those in, make sure they’re all covered. You can still see
the prawn underneath it and then you hold it for a little bit. because if you drop it
straight in it will sink tot eh bottom and stick to the basket. And you’ll have a, you’ll
kill somebody., You’ll be like I can’t do this any more. Now they’re going to cook for
a minute and a half, two minutes tops at 190 degrees and you’re just going to see them
turn a beautiful pink and the batter’s going to be a beautiful golden colour. And they’re
going to be flipping amazing to the max people. And then a little thing that just adds tot
he seasoning that’s just going to take it up a little bit but it’s going to add so much
is a little bit of lemon zest, we’re just going to put a little bit in with our seasoning.
Okay, so drain off. And then just out she comes and then into the seasoing they go.
They;re got so they’re going to pick up that beautiful seaweed and the chilli. And just
whack them on here. And we’re just going to finish off with a nice wedge of lemon.
That my boy thee, and there we have the most amazing tempura shrimp with seaweed and pepper
seasoning and a really cool sweet and sour sipping sauce. First, let’s just get a bite.
Aw yeah! And then now dipping sauce.
Oh wow! Yeah?
Yeah man, they’re amazing. So if you want this recipe, click here and
you need to subscribe for more of these awesome recipes. Off Jamie’s Food Tube and check out
these other bad boy chefs. I can highly recommend this, this is amazing!
See! It was worth it, so this was food busking. This is Newton Faulkner. I’m John Quilter,
have a good evening.