Busking and Street Performing
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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!
Hey FoodTubers! Donal here, last year I was in Vietnam and I am absolutely obsessed with all the brilliant street food on offer there so I’m gonna
make up my favorite one a ‘Pho Ga’ which is basically a Vietnamese poached chicken
soup to kick-start this flavour sensation in this little bowl I have very aromatic corriander seeds, some star anise, and a little bit of clove- so get it
in there into a dry frying pan and turn on the heat we’ve got some ginger and we got some
onion but there’s an interesting technique with this, keep the skin on your
ginger but just split it down in half like that and with your onion you’re gonna do
exactly the same you can take the skin off this, while our seeds are toasting up
get the heat on your other hob and using and using our metal tongs we’re going
to grab that slice of ginger and put it straight over that wonderful flame, doing
this over the open flame is going to result in the most wonderful smoky smell
and flavor that’s gonna infuse this brilliant chicken noodle soup it’s exactly the same method with the
onion and now I’ve got my onions, my ginger I can turn off my heat here, I’ve got all these brilliant little spices which are bursting with flavor so get all that
wonderful flavor straight into a big big pot and all those great ingredients go
straight in here and then in on top of that you want to grab a whole chicken,
skin-on get it straight into the pot and just plonk it in there, and then fill it
up with some cold water it’s now gonna cook with a lid for about 50 minutes
after it’s cooked and the chicken is nicely cooked through leave it to cool in the liquid and once
you’ve done that you should get left with a really rich broth and beautifully cooked chicken and that’s exactly what I have, so I have a chicken which is cooked up
I’ve taken it out of it’s liquid and I have the most beautiful rich broth, in
here I’ve taken the chicken out and I’ve continued to reduce down that liquid and by reducing it down you get left with a really intense flavor in the soup get that stock right on a high heat and you want it to come to a rolling boil while you prepare the rest of your ingredients, and now that you have cooked up this brilliant chicken, it’s time to shred it up there is so much meat off this chicken
and that’s why I love this, it uses the whole bird you get the wings, you get the legs, you get all
the breast meat so the first thing to do is take off the skin, once you have the skin off it’s time to shred up the meat chicken is all sorted now we’ve got our
pot boiling so it’s time to cook off our rice noodles what you want to look for
is these brilliant rice noodles that cook in an instant so worth while getting them if you go to any
Asian store you would find these they’re very very accessible and in most
supermarkets have them there as well take off a handful like this and we’re gonna make one portion of soup so get that straight in that boiling liquid with a large handful of chicken
pieces and just one or two little chillies for a bit of heat now you might have noticed that I haven’t added any seasoning here so to season it up I’m just gonna add a drop of fish sauce in
here, that rice noodle is gonna cook out just until it’s nice and tender and then it’s ready to serve turn off the heat and just swirl all
those noodles together with the tongs and then just push them into a bowl, look at that
steamy broth get it straight into the bowl and then using a little slotted spoon like this just grab
up any of those wonderful chicken pieces that are in there as well and push them over the top, to finish it off you have got to get lots of that wonderful broth, the magic of this soup is the broth so make sure you’re generous with it over the top and now you have the bones of a brilliant little pho but to finish it off get some mint leaves in there, get a little bit of coriander, get some thai basil if you have it and then just push them in on the side like this
top up with some spring onion just on the side like that, for a tiny touch of heat and some
wonderful colour in there get some chillies in there and now, the best part, it’s time to taste it so using
chopsticks because this is the way they eat it in Vietnam give it a quick slurp and give it a nice little taste of that beautiful poached chicken if this is not the best chicken noodle soup in the
world I don’t know what it is I want you to try this, it is so good the recipe is
in the box below please try it, leave me a comment, like and tell me what you think
of this recipe please subscribe to FoodTube for lots more delicious
recipes and head over to my channel for some great ones too- See you soon guys!
I am Antonio Curluccio, welcome to my kitchen.
I show you how to make the real Carbonara. Most of the people they get it wrong and let
me show you why. Now this is boiling water to which we add in the ration of ten grams
per litre of water, salt – has to be like this. And immediately then we put in, has
to be boiling, pasta. In this case it’s sort of spaghettini; the biggest size of spaghetti.
While this is cooking, it takes a good ten minutes, and no oil please, no oil. You don’t
need it, you just need to stir a little bit while it’s in it and that’s it. Now for the
original carbonara you need the guanciale which is the cheek, the pork cheek and the
Romans they are very special in that because they do it, they cure it like ham or like
pancetta and it’s very tender, very tasty and tender. Now you have to cut it in chunks,
you can use, naturally, also pancetta; the normal pancetta which is this one here but
I like the guanciale when I have it obviously. And this is a recipe for two people. Big chunks.
The Romans, they are mad for this pasta. If there is a Roman pasta it’s this one here.
This quite a lot for two people, let’s see. And the only thing we are to do now to make
the sauce is to take good olive oil, put it in the pan. There you are. Put the guanciale
into that and this is the beginning of the sauce and mostly also the end of it because
the rest is coming here into the bowl. And now you take some good eggs and for two people
you take two eggs. Oh lovely colour, look at this. To be a little bit naughty I take
just the yolk and we beat it and to this you don’t add any, any, any cream. Absolutely
forbidden. So this is the beginning of the sauce. So we put a bit of parmesan, in Rome
they use also pecorino cheese which is a cheese to be grated. There are fresh pecorino and
aged pecorino but it’s lovely to have a little bit of this. Abundant pepper. And another
stir and this is the sauce. I wouldn’t put any salt with it because the bacon here is
quite salty, it’s preserved. You reduce it a little bit because I’m going to see what
the pasta does. I can see it is still stiff so I put it back again, another three or four
minutes. Now here’s the bacon that has produced also quite a lot of fat. Should you be not
wanting the fat, I show you a little trick. Here we are, and do this. You absorb a little
bit of the fat and you take it off like this, very simple. So the pasta seems to be doing
well here. Let’s taste, now should be enough. I switched off the gunaciale because it’s
too hot and it’s exactly what I don’t want, to be too hot. So now I take the pasta and
I put it into the, yes, there. And you flavour it like this. You let it cool down in doing
this. It shouldn’t be too hot because what is going to happen now should be the temperature
enough to coat the egg around the pasta. And now it comes the pièce de résistance, the
actual sauce. There you are. And now we stir it like this. You see usually by this stage
the heat is so much in the wrong cooking that the eggs become scrambled eggs. Not too scrambled
and this is the Carbonara. And now the last touch which is the embellishment; parmesan
or pecorino, depending what you like, and in my opinion, also a nice touch of pepper.
This is decoration for me. And this is the real Carbonara, the only one. And it’s exactly
how should it be, creamy without adding cream because this is the usual thing. Like this
is just fantastic. Mmmmm, come on everybody you should taste this, it’s just wonderful.
Hey Food Tubers, we’re The Dumpling Sisters
and today we’re doing special fried rice. Now this one is a real takeaway classic but
it’s also actually really easy to do at home. And to make it extra special, just for you,
we’re gonna show you how to make it three ways; the classic, topped with a delicious
soy sauce fried egg and a fiery curry version. To make the most amazing fried rice at home
we always follow three rules of thumb; the first one is to use overnight rice which means
rice that you’ve cooked the day before. This gives the rice a chance to dry out a bit so
it’s ready to absorb all those beautiful flavours we’ll add to it later. If you don’t have time
for this, all you need to do is let your rice cool on a tray, being sure to break it up
into little pieces, then leave it in the freezer for half an hour. Rule number two is three
veg and three meat so today we’re going to use some plump and juicy baby peas, we’ve
got some carrot and of course, as always, some spring onion. Then for the meats we’re
going to use tiny shrimp, some chicken that’s left over from yesterday’s lunch and then
some lovely homemade Char Sui pork, or roast pork. Now if you want a great recipe for that
just check out our website. The third and final rule of thumb is size and colour. For
size, this means chopping everything up small and cubish because we want a bit of all the
ingredients in every single mouthful. And for a beautiful and vibrant dish go for contrasting
and bright colours. Now it doesn’t matter what kind of friend rice we’re doing we always
start by cooking up some egg. For this recipe we’re using three eggs with a dash of salt
and a little bit of oil. Give it a good beat to get some air in there so we end up with
nice and fluffy eggs. With your wok on medium heat, pop in a wee bit of oil then straight
in with your eggs. Let it sit on the bottom for about ten or so seconds then gently move
the egg around the bottom of the wok. Then take it off when it’s partially set because
the egg will keep cooking and we’re gonna pop it back in the rice at the end. This way
the egg is really nice and fluffy. And now for the veg. Just give your wok a little bit
of oil again then first of all goes in the carrots. Just a splash of water, lid goes
on top and this will steam up and go all soft. So all the water has gone from the carrots
and now we just need to add the peas. Give it a quick toss through and take it off the
heat. We’ve done the veg and now for the meat. So once again a little bit of oil. Now the
key to stir-frying any kind is just to add the oil in gradually, you don’t wanna dump
it in all at once and to make our meats extra flavourful we’re gonna add some garlic and
ginger. So let that garlic and ginger brown off really slightly then add in your three
meats. Now the awesome thing about special fried rice is that you can put whatever you
like in it. For example, as alternative meats we sometimes like to put in some nice salty
pancetta fried off or even some lap cheong, which is Chinese sausage. Now it’s a little
bit like chorizo but instead of being spicy it’s a little bit sweet. Give that a go if
you want. When the mix starts to blister around the edges a little bit it’s time to add in
your rice. Use your spatula to break up any large lumps. Then add in a little bit more
oil to help with the tossing before popping in the seasonings; 1/2 a teaspoon of light
soy sauce, 1/4 of a teaspoon of salt, 1/2 a tablespoon of sugar and an 1/8 teaspoon
of white pepper. Grab another spatula to help you along; the easiest way is to use the folding
action just as you would with a cake batter. Return the eggs and veg back to the wok, breaking
up the eggs as you do so. Then add in a splash Then add in a splash of water. This will ensure that not only is
your rice nice and fluffy but it’ll also be tender and soft. The spring onions go on last
to keep their crunch. So there we have it, straight up special fried rice. Now special fried rice is already very delicious on its own but we’re gonna make it even better with
a variation we call Tim’s fried egg. When Amy’s housemate Tim is feeling peckish he’ll
fire up a pan with a dash of oil, crack in an egg and when the whites have just started
to set, drizzle about one teaspoon of light soy sauce around the edges. It’ll caramelise
and turn all crispy. It is a perfect extra slipped on top of special fried rice. And
as if that isn’t already looking tasty enough we’re gonna add a little secret ingredient
– fried shallots. The last variation is one of our childhood favourites and it reminds us of the curried rice balls that mum and dad used to make us when we were little. So
to transform this into a curried fried rice just add one and a 1/2 teaspoons of curry
powder. Watch the rice turn a delicious golden colour. Add another splash of water because
the curry powder will dry the rice out a bit and this will soften it again. And there you
have it; the classic special fried rice, Tim’s fried egg variation and our childhood favourite,
curry fried rice. If you want more recipes just like this be sure to subscribe to Food
Tube and The Dumpling Sisters too, we’d love to have you. So that’s it guys, special fried
rice done Dumpling Sisters style; three ways. So I can’t wait to tuck into this, I might
start with the classic. And I’m gonna go for the curry. Mmmm, I always take too big a spoonful.
And the curry one is exactly like I remember from childhood; really warming on the throat.
This is the thing about special fried rice, you do get a little bit of everything. You
do get everything, yeah. It’s perfect. Yum. Ok, thanks so much for watching guys and we’ll
catch you next time. Bye. Bye. Please subscribe to Food Tube for more great recipes and check
out the description box below for details on this recipe. And do let us know what other
Chinese or Asian dishes you would like us to make. See you next time.
Food Busker, back on Food Tube. Freezing my backside off down here at Camden market. I cook on the street, people try my food and then they tell me what they think that bowl of food is worth. Welcome back my brothers and sisters. I’ve got the most amazing Oriental Beef Salad for you. It’s got that light, zingy, freshness of a salad, but then it’s got the moreishness of beef with a rib eye and the juices are going to mix in with
dressing for the salad. So first job: we need to pickle the vegetables. So I’ve got some kohlrabi which is a Chinese cabbage and some carrot. And I’ve cut them into batons. And then I’ve took a 100 grams of caster
sugar and 100 millilitres of white wine vinegar, mix those together, put the veg in, and pickle them for an hour. Okay. Now we’ve got the rib eye. So what I’m going to do, is a little bit of vegetable oil. I’m just greasing the beef so you don’t pour extra oil into the pan. Just get that all over your steak. Now I’ve got some five spice, and I’m going to lightly dust it over the rib eye. You want to get a grill
pan really hot. So get it up to a right
smoking sizzling heat. Right, I’m going to pick this bad boy, and drop him straight in. It’s important that when you drop that bad boy in there that you get a mega sizzle straight away. That’s when you’re going to get a really nice caramelization on the outside, and that’s what gives it so much flavour. Okay that guys ready. It’s had about two minutes on either side, so I’m going to take them off and put them on some clean grease-proof. Now it’s important to let that rest, because if I slice that now all the juices will run out and it will be tough. Let it chill for two to three minutes, then we slice it. Let’s get the salad ready. So radish.
Let’s finally slice these. Now we’ve got these Thai red shallots. So let’s just cut them open and shred
them. If you can’t get these Chinese shallots then just use some regular ones. Now we’re going to get the herbs ready. So I’ve got some Thai basil. Just kind of pick off the stalks. Now the same amount with mint and coriander. Make sure you leave the stalks out. Right one red chilli. Chop the top off, and now I’m going to turn it into strips. Now it’s up to you if you keep the seeds in to give it a lot of heat or take them out. Okay, that’s the chili done, and then we’ve got the bean sprouts. That’s all the salad done. Now lets make the dressing. I want a teaspoon of garlic puree. Then one lime. Give it a squeeze on the board. And then we’ve going to zest it, and I’m gonna squeeze it. Then a tablespoon of mirin. A teaspoon a fish sauce. And then tablespoon of vegetable oil. We’ve got that kick that goes with everything else make it really zingy. Okay, so remember those vegetables we pickled earlier. I’m going to drain out the white wine
vinegar and the sugar, and make sure you squeeze out all the liquor. Okay, that goes into there. Now lets get the rest of the salad into there. The herbs, the shallots, the bean sprouts, the radish and the chili. Oh my God, just look at that. Look at the flavour, and the colour, so vibrant. Awesome. Lets get the beef in there. Okay now the
beef has sat there for about two or three minutes. Now we’re going to slice into it. Now look at this little beauty. I’ve cooked it medium rare, so you know it’s gonna be juicy it’s gonna be succulent, and it’s going to have that beautiful beef flavour. And it’s not going to be tough. Lets get it in with a salad. Okay now I’m gonna dress it, and mix it. Now get your hands in there and mix it all together. They’re gonna be flipping delicious. Right, nearly there. Just gonna get the seasonings right. So, a fresh crack of salt, and we want some Chile flakes and finally
some dry roasted peanuts. I’m just going to quickly cut through those
and then we’re just gonna garnish those on top. Oh my God, how amazing does that look!? I can’t bloody wait to take this one to the
street. I mean look at it. It’s sumptuous. That’s my Oriental Beef Salad. Now lets take it to the street and see what people’ll pay. Now I reckon a main course portion of this will be £7.50. Lets see what these guys think. Right guys,
how are you, are you well? Yes thank you. Right now this is a Oriental Beef Salad. Okay. Come on, don’t be scared. now the way this works is I’m the Food Busker, you try my food and then you tell me
what you think it’s worth. Okay. So go on. Get in there. It’s cooked to a medium rare. Absolutely delicious. There we go. So if you were having a main course portion of that Oriental Beef Salad what would you pay for this? £8. £8? All of that. Big plate of that. £7.50. ey, 2 nil. Touch me once, come on. Now, what are you saying to me? That’s good. You like? Now if you were paying for a main course portion of that, what would you pay for it? About £7.00. Seven quid? Damn. Needed some extra street tax. Okay. Thanks bro. see you soon. This Oriental Beef Salad is mega. You gotta cook it. It’s so fresh and zingy, and the beef just makes it a meal on it’s own. So make sure people, you check this little bad boy out. And if you want to see more street food inspired dishes go check my channel. And make sure you leave a comment in the box below. What would you have paid for this if you were on the street? And remember people, subscribe to Food Tube, it’s free!
Hi guys, I’m going to show you how to perfectly prepare a pineapple. Place your pineapple on it’s side, and secure it in place with one hand while you top and tail it, using a sawing action. Then move in a barralling motion down around the pineapple. We’ve left very little
flesh on the skin. Cut through into nice slices. If you’ve got a corer, use that to take the centre of the pineapple out. If
you haven’t then I’m using this cookie cutter. Place the metal ring on top of the
pineapple over the core and then push down. Give it a twist and
out comes the core. If you want to turn it into chunks simply cut through. And there you’ve got pineapple chunks.
That’s how to perfectly prepare a pineapple. If you want any more tips
click on the link.
Hi guys. I’m going to show you how to finely slice an onion. Top the onion and then slice the onion in half. Place it down. Don’t put your knife in like this. Put it at the side. And using this finger as a guide to place the knife in each time. Make sure that the hand is like this. That way you won’t chop off your fingers because the knife runs off the finger. The heel holds the whole onion together. You’re not cutting all the way through. Slice all the way round. Score it through. Holding the whole onion together using your finger as a guide start slicing through. When you get to the end push the onion away. Drop it down so that you can get these last bits of onion here. And discard the stalk or use it in stocks. So that’s how to finely dice an onion. If you want any more tips then click on the link.
I’m on a mission to road-test some of the best celebrity chef cookery courses on offer to you first phonetic Albers le is my next target the cheeky little bastard said maybe one day I’d learn how to cook poppy well now he’s got a chance to teach me so I’m going undercover to road test these cookery course to have a bit of fun and to see what I can get away with Sydney’s course cost 352 pounds and on it you learn how to make stock different types of pasta and how to prepare and cook fish gonna come and see up here sir good night gentlemen up come up here to learn some things today to get on this course for beginners I’ve told him on a novice but will he notice that there’s really an award-winning chef in his kitchen time for a bit of fun and the odd clue so many colours into the stock the minute colour vegetable the stalks overheating so I take the matter in hand Willie twig mr. silly I think it’s the image I think it’s really okay he’s impressed but oblivious brilliant next up lilies shown us how he makes pasta now it’s our turn finally I’m on a course where I get to make something see this is when you’ve added too much flour so quickly okay so it’s really hard so he thinks his crap does he time for a second clue will he spot that his mission star has to be made right under his nose never make pasta before their lower got fettuccine we’ve got round limey even after all that he hasn’t clicked come on aldo to housing and the course moves on to sillies favorite fish we’ve gotten prepare our own plates of fish for cooking let’s see what he makes of this surely he’ll smell something fishy when I finish before most of the others have even begun so Jack Scott I that no I yes that means thank thank you he’s never done it before so the nice shoes so al does miss the true yet again or has he looks like he’s dead are you sure he hasn’t seen me that I’m about to get rumbled trying to come clean Gordon Ramsay would season them good the Run will season them I’ll see I see is enough to after cooking because I don’t like salt I can’t eat too much salt and good couldn’t go to Randy he’s a fucking nightmare and so are you you know you know you know I’ve known you since you were standing there right I came today to learn something and and you’ve learned nothing I’ve learned fuck holes keep it on you look much better
Freezing! But Food Busker don’t care, because he’s
here for you Food Tuber’s. And I’m gonna make you the best fresh Spring Rolls you’ve ever had. Succulent prawns. Amazing fresh herbs. I’m going to make this really cool dipping sauce, and I’m going to take it the streets of Camden in London and find out what people would pay for them. Food Busker! Okay, first your dipping sauce. You want a thumb of ginger. Garlic. Give it a bash. Take the skin off. Take the heel off. And get that guy in. Half a lime. Squeezed. Teaspoon of mirin. Fish sauce. Teaspoon. White wine vinegar. Teaspoon. 4 tablespoons of sweet chilli dipping sauce. Now fresh herbs. We want about a handful of each. Corriander. Thai Basil. If you can’t use Thai Basil then just put more mint and coriander in. And then mint. Lid on, and blitz the living daylights out of it. Done. Look how that’s come down to this beautiful shiny green God, its incredible. Honestly, you gotta make that and dip everything in it. It’s that good. Dipping sauce done. Boom! So we’re going to do the filling for these fresh spring rolls. So lets get the prep done. Grab a carrot. We’re just taking the skin off the carrot. You can use a peeler to do this. And you want nice thin strips of carrot. If you can’t do this with a knife then just use a peeler. Because it’s important to get them nice and thin. And now let’s cut them into batons. Iceberg. Nice thin slices again. Fresh and crunchy works perfectly in
these rolls. Chives add a beautiful fresh zingy onioness to it. More fresh mint. Pick the leaves off. Not using the stalks. Then we’re going to use the coriander and you can use it whole stalks on. Chili. We’re just gonna slice this guy on the lateral. Okay. We got the coriander, we got the mint, we got the chives, we got the iceberg, we got the crunchy carrot and the hot red chili. Now, the only thing we’re missing is our beautiful luscious prawns. These are cooked. Shell off. Now lets wrap them all into those rice papers. Soak them in water for no more than three or four seconds. The onto the board and get your shrimp and layer them along. Then iceberg, chives, carrots, chiles and then the fresh herbs. And then wrap them up nice and tights. That’s one done, but that’s not going to feed everybody is it? So I’m gonna get the rest done. Okay. So that’s the last one, and a few chile flakes just to garnish. Right, these little beauties are ready for the street. I reckon each one is worth £1.50. So lets take them out there and see what people will pay for them. I’m the Food Busker. I cook on the street people try my food, and they tell me what they think it’s worth. Wanna try one and tell me? Yeah sure. Awesome. Good man. It’s pretty good. Yeah, so what would you pay for one of those? £2.70? £2.70. We’ll have that! Do you want to dip and try? Yeah why not. Ok. Go for it. Fresh. It’s fresh isn’t it? Healthy and light. You can feel that? Very nice. What you think it’s worth? I would say, £2.50? £2.50. 2 nil! Good work. Gonna try these little bad boys? Dip them into the fresh fresh sauce. Between one and two pounds. Between one and two pounds. Thats, ha ha! Don’t you do that! What, what’s halfway between one and two pounds? One Pound Fifty! Tough. What’s amazing about this is you whack it in the dipping sauce, it’s so fresh and zingy. It’s so good for you and you can like taste the healthiness in it. 3-0 Food Busker taking over! But what would you have paid for these bad boys? Put a comment in the box below. And guys, people subscribe to Food Tube. It’s free! And if you want to see some other amazing street food go over to my channel – Food Busker. Catch you next time. Bye!