Hello FoodTubers! Today, I am in London and I’m very happy because I’m cooking with my favorite Food Busker! Boom! Hello mate!
Hello, how are you? I’m fine. You are cooking always here? Always outside. Like, today, I was hoping the weather would be a bit better. You know, we were hoping for rain, but you know? It’s just overcast. So, I’m sorry, I’m sorry. You don’t have any kitchen? No kitchen. I just walk around like this. I’m the food busker, I cook on the street. People try my food, they pay me what they think it’s worth. Do you have a home? No, no. I sleep on the streets as well. So today we have to cook here and we will show that it’s very easy to make very tasty food even… On the street Right. Today I will show you how to make a very Greek recipe, phyllo wrap prawns. Souds awesome. It is and it is very easy to make. Ok let’s do it! So, let’s start with the prawns. On the last episode, you showed people how to treat the prawns… Take the vein out. Yes! Ok so, I’m gonna use a filleting knife. Who is the head chef and who is the sous chef? Oh, I like it! Okay, okay. So…I know. It’s your show. You’re the head chef. No, no you are the head chef because I’m in your kitchen, so… Okay, so how do you want to do it? Head on or head off? Head off. Head off. See you later. Ok, shell on or shell off? We will leave only the last part of the tail. Right, no problem. So, we’ve taken off all of that but we’ll leave in this last piece of shell at the end. Right chef? For the beauty. Ok, I like it! That’s it! And now, we have to devein our prawns. We just run the knife… to the back. Oh, these are clean prawns. There are no veins. Yeah, there’s one there, look. So, we just get that out and discard. Yes, and we butterfly the prawn. Open it up. Open it up. And it’s perfect. Beautiful! So, now we need to wash our hands. Oh, okay, follow me! This is your bathroom? Right, ok. So… So, chef…and now we have to marinate the prawns. Salt, pepper, olive oil. Awesome! Greek recipe, we need extra virgin Greek olive oil. Salt. So, salt is enough… and some pepper. And now, it’s time to mix them! Ok. Mixy mixy. Ok. This is phyllo pastry. Have you ever used phyllo pastry before? Yeah, yeah! It’s an amazing ingredient. It’s amazing but what I find is that it goes dry really fast, right? I will show you a trick! From the moment you start working with the phyllo, you cover it with a kitchen towel, you sprinkle it with some water… This is such a good tip, isn’t it? Yes! You can work with phyllo one, two hours… Without going dry? Yes! Brilliant, brilliant. Great tip! So, what prawns are we using? We’re using tiger prawns, big prawns. And if I don’t wanna…If they don’t want to take the veins out, you know, what should they do? Fishmonger. Fishmonger? So, use your fishmonger. Ok, and how many prawns per portion? Three…three is enough. Three. Let’s carry on. Phyllo in Greek means…friend. Front? Friend! Friend, my friend! Hey, come on! So, we will cut it in half. I will miss one of them but it’s ok, we have a lot of them. Cool! That’s the thing with phyllo… there’s a bit of wasted sometimes, right? Sometimes…olive oil. Nice! My grandmother says: “Never touch olive oil with your hands over phyllo”. Really? Why? Because they are gluing together. We want layers, so never touch the phyllo with your hands. Never do this? Have it like this? Yes. Just sprinkle. That’s a really good tip. We take a mint and a basil. So…mint, prawn, basil. And we start wrapping. Easy… Easy… How cool is this? Then, we turn… and we carry on wrapping. A little bit of water to the end. To stick?
To stick yes. Okay, okay. And the first one is ready! Amazing! Ok, right, I’m gonna have a go. So… Olive oil. Don’t be cheapy, yeah. Okay, enough? Yes, it is enough. Okay, very good. So, mint… It’s amazing that only a leaf of a mint and a basil boost up this recipe. It’s simple but beautiful, yeah? And very tasty! You will try it and you will see. And just one phyllo? Yes.
Okay. So, one… Ok, good? Yes.
And, bring over… And you make a little envelope. I like it! Okay, and then a little bit of water. Boom! That’s it! Look at that! Look at that! Alright folks, how are you doing? Akis, tell them what we’re cooking! A very nice Greek recipe, phyllo pastry wrapped prawns. Exactly.
Yes, it’s very easy. Madam, get your purse out. Come on. I don’t have any money, I’m poor. Come on you lads, sort it out! What we are doing… kitchen towel up… Just cover with it a little bit, I love it! Water, and we can do whatever we… Yeah, let’s go drink a coffee! Yes. Let’s go do some work. Just see you in a bit, yeah? Two minutes and we come back. Just going for a little drink. We didn’t have a pint but we were just saying, if we wanted to, we could! So, do you want to make another one? Let’s do it! I love this! This is so cool! So, now, I will just preheat my oil. If you are rich guys, you can use olive oil. If you are not, you can use normal oil. In Greece, olive oil is very cheap. You can buy this one with two euros. Wow! As you can see, we are using oil enough to cover the prawns. You can use less, you can just sauté them, then finish cooking inside the oven. But this way is easier, right? And what temperature? About 180 Celsius. Ok, so that’s the last one, done! Ok, so we have to test the oil. The easiest way to do it…just take a piece of phyllo, put it inside, and as you can see… It starts frying. Starts frying! So, it’s time to put the prawns into the pan! Ok, so I just drop them in? Yes! You will finish the job. I like it. And the next one. Awesome! You need only two minutes, one on each side. So, be careful! Don’t overcook the prawns. We need them to be crispy and juicy at the same time. I’m just going to get some Instagram gold, ok? Look at that! So, it’s time to turn them. Look at this beautiful color! Golden brown…
So nice! The basil leaf and the mint leaf will start aromatizing the prawn inside and it will become so perfect! Alright, we’ve got a plate here with some kitchen roll on. So, that’s gonna absorb the excess fat when they’re ready to come out. Can you see? The basil leaves and the mint leaves? So good! This is the key ingredient.
Oh! These are gonna be so tasty! So, the first one is ready. I will take it out. Ok, one for me. Two for me. One for me.
One for you. And three for me! Ok, three for you. For guests? No, no! Just me and you. Oh, look at these! Look how good they look! So easy and so tasty at the same time.
Love it, love it! And now, it’s time to prepare a sauce. Because we have to prepare something to dip them in, right? I love it! I will show you the easiest sweet and sour sauce ever! You only need three ingredients. Honey, lime, and chili! And guess what…you just mix them! Love it! So, we take a bowl. We add some honey, some lime…we can use the zest also. -Nice! Sweet and sour! You know, sometimes we’re trying to make sweet and sour sauces using a lot of ingredients. You need only this…honey, lime, or lemon. Brilliant! Mix them with a spoon… and we have to give a “bite” to that sauce so I will use some chili. You love chili? Love it! We need to spice it up…a bit more chili! That lime really cooks through the honey, and just makes it delicious! The easiest recipe ever! So good! And the chili… You can add any herbs you like, like coriander, you can add some basil, some mint… This is enough for you? Give me more! Ok! We have to spice it up! This should be enough. And put it in! Come on and have a look at how pretty that looks now! Just look how beautiful it looks! And this is the three-ingredient sweet and sour sauce, so easy to make! Now, let’s make a nice platter before we try it. I will transfer my sauce here… look at that! So good! The limes should be here because somebody may want more lime. And always a bit of salad. So, John, tell me… How gorgeous is this? It’s beautiful! And this is my new favorite sauce! Can I? Of course, man! Ok! Get a bit of the dipping sauce and I’m just gonna…Oh! Look at that! And a bit of lime zest… Oui, chef! I like it, nice touch! Perfection! So good! I’m trying it, I’m trying it! I’m going in! Ready? Yes! I’m going in also, but I’m going very in! Cheers mate!
Cheers! Oh my God, so good! It’s amazing! You have to try that! So, if you haven’t subscribed already, you need to subscribe to this rude boy’s channel because his food is amazing! And check out more recipes of me and John on his channel because he is amazing, too! And we did the most amazing Japanese steak together! Boom! Boom! Alright, let’s see some more! Come on, this is amazing!