Chinese-style Garlic Butter Prawns | Easy Wok Dish | Adam Liaw's Roadtrip For Good
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Recipe starts at 03:29.
Chinese-style garlic butter prawns. This sizzling dish is very simple and uses ordinary ingredients to create a delicious, buttery sizzling dish. I'm using fresh garlic from Kangaroo Island in South Australia.
At the end of 2019 garlic farmer and firefighter Shane Leahy lost his home to devastating bushfires that devastated much of regional Australia. His garlic isn't just a great ingredient, it's a story of his survival.
For the full recipe visit: adamliaw.com/r...
And visit www.roadtripfo... to plan your own Roadtrip For good.
This gentleman is one of the most wholesome individuals I have encountered, frankly ever. Godspeed, good sir.
Was literally thinking the same. Love him!
You obviously haven't met many people
I second that!!! It shines through his videos!
i cannot fathom that this content is on youtube for free. Feels like a TV show honestly. Keep it up man, and happy that you're back
I was just wondering yesterday why there were no recent videos here. Woke up and here it is! And it’s so very awesome that Adam and his crew are bringing awareness to people and causes that need us.
Great to have you back! Your videos have been missed! And cool project! 🥢
Adam finally getting the youtube followers he deserves, been a fan since masterchef, keep it up.
Yes! We love you Adam!
The man is back! good to see you Adam.
I am so unbelieably excited. He's one of if not my favorite TH-cam chefs. His relaxing demeanor I adore, but what really gets me is how great of a teacher he is. He's filled with tons of great techniques and information, and does a fantastic job of not just giving out recipes but teaching people how to make, and then iterate on, various dishes. I'm so excited to see him return and hyped to see what's coming.
@@KahlevN : well said !!!! I ditto your comments ! I keep checking for his new videos ....I am glad he’s back !
It was eye opening seeing the segment with Shane, I was almost in tears thinking about the number of Australian people and animals that have had to fight for their survival this year. You did an excellent job highlighting both the devastation of the bushfires and the immense displays of human strength, it also blended perfectly with your usual food video format
Always passing on such great tips for home chefs Adam. Good to see you back and supporting such a great cause. Prawns look ripper and I’ll give this a whirl soon.
Long time no see. Nice to see you & the reformatting of your channel. It's a wonderful thing to put a spotlight on both the human & nature aspect.
My man, so excited for the upcoming videos!!
Love to see people supporting their communities
Is so relaxing to hear your voice and so calm in ten kitchen, I started to cook Asian food when I was like 15 yrs old in Mexico I had to translate books in that time, now I live in San Diego and so blessed with so many Asian markets around me and I continue learnig this style and still fascinated by this food, I finally learned to properly prepare my sauces and broths with you, thank you so much Adam
Welcome back, Adam! I've missed your soothing videos very much.
You‘re honestly so refreshing and inspiring to listen to!
This is super exciting! What a great cause!
Adam's back an in a big way! Well worth the wait.
I started to miss you man! Thanks for coming back :D
MIssed you. Glad you're back.
Great to see you back. Love the theme. And for the dish, can’t get any simpler than this. Cheers!
I actually ‚ooooh-ed‘ when I saw you posted a recipe. Super happy you’re back!
I actually have a request, if you’re taking them: shrimp and walnuts with condensed-milk-mayonnaise. My brother in law (who’s Chinese) told me they often have them in China with xo sauce for New Years and I loved it when I tried. Would rather attempt one of your recipes than all the other stuff that’s out there.
Anyway: stay healthy and glad you’re back!
Good to see you, man!
schön, daß du wieder da bist Adam ! Danke für das tolle Video ♥
Finally he's back!
You should upload more often. Love your recipes.
Thank you for sharing this high end quality production. Kudos!
Love your work Adam. 🙂
Great new video ! As usual love the tips and explantions.
So excited to see you again❤
wow, the quality of this!! Glad you're back :)
Missed you, love your new format. Keep up the good work and thank you.
Thanks for what you do Adam, this was genuinely touching. We're gonna need ambassadors for local produce and positivity moving forward, and you are leading the charge. Making us South Aussies proud 👍👍
It looks amazing. I want to try making this as soon as i possibly can. 🤩
Wholesome as hell. I tend to be a lurker who doesn't like videos, and comment even rarer. But this deserves the attention it needs.
I love the new take. More please
I found you just now and know you already since your masterchef time actually. I learned a lot already just from 3 of your videos!! Thank you so much for your explanations and friendly gestures. Really appreciate it! Stay safe, God bless!
Woohoo, he's back!!!
Welcome back!
I absolutely loved the onion trick! Good stuff my man!!
Dear Adam, you might never read this message, but please let me tell you, you are an absolute amazing person and i love the way you treat food and cooking over all. I wish you all the best for the future and hope you will succeed in everything you plan for. I apologize for my rusty English, sorry. ^^
I just try it today....My kids loving it! Thanks Adam, for sharing this simple, easy and delicious recipe.
My kids love spicy so I just add some chilies bird eye.
Adam you are a gem!!!
Miss you, Chef Adam. Look forward to seeing new recipes soon 😋
I was just thinking about this channel last night and realized he hasn't uploaded in a while.
Oh my god where were you , good to see you back Adam !
Such a bad idea to watch this at 2:30 am but yay for new video!
Yes 🙌🏼 I’ve missed you so much Adam 💕
Adam, there is another way to preserve garlic (and ginger too): Peel it, immerse it in fortified wine (I use sherry), and it will last for two years without refrigeration. None of the fussy business associated with canning is necessary, the alcohol on the wine sees to that. I learned this on sailing vessels, where electricity was always scarce.
Adam, there can be no greater tribute to any wildfire victim than utilizing his crop as part of such a delicious mean! Yum. -Bob...
Very nice video and it is good to know that Australia is recovering from the wildfires. Why am I so hungry for prawns now??
That garlic t-shirt looks awesome.
Missed your content, Chef!
yes, new video!!
all the best to the garlic farmer!
Hooray for new uploads!
Been missing you Adam ❤️❤️. Also was trying find one of your cookbooks at dymocks for an Xmas present and must’ve been all sold out cause I couldn’t find a single one! Will have to track them down somewhere else
I would love that with rice. I wonder if that farmer posts his products to Victoria? YES. Everyone in Australia should follow the link in the description for the road trip, all these producers are linked on a map of Australia, I did have to search for the individual destination, in this case Kangaroo island and then I found this farmer’s info and link to his online shop 🤗
I started watching you on the SBS cooking channel, I love you as a person, I love your cooking and a few of your shows. This recipe is a gem for me, one of the dishes I always order at a Chinese restaurant. Thanks so much for these tips.
There is a garlic prawn dish on most menus in Australia and I’m very sure they don’t use butter in that one unless they specify garlic butter. Can you tell give some tips on that recipe too please 😊
where have you been??!!! :)
Love these videos
You’re my favorite!😊😊😊💕
Dude, it's been months since your last recipe video...
Adam, I'm surprised you didn't clarify the butter. If you pre-filter out the milk solids, that would allow you to cook the shrimp at a higher temperature for that searing wok-hey flavor.
NICE!!! Great to see you again
I was worried 😂😂👍👍
Oh you come back.
Can't wait to try this recipe. Did you rinse off the cornstarch/water mixture off the shrimp before flash frying in the oil?
No
The video leads me to believe that you have a high tolerance for heat. 👍
Delightful
Like in every video: „this will be a longer series.“
And everytime nothing happens.
But as alwasy: I still believe it
Love the video, the message, the recipe, and the techniques, however I do need to mention that salt is by nature alkaline... This omission didn’t alter my enjoyment of the video however! Thanks Adam and team!
Noice finally u upload
I have seen people use single layered cabbage leaves on the hot plate to keep the food warm but doesn't induce direct heat.
is the cornflour he used to velvet the prawn the same as corn starch that he used to thicken the sauce?
Yes it is
@@victoriahollis3454 thank you, here corn flour is different than corn starch. the flour is yellowish, the starch is pure white.
@@evilcab hi zeta Yeap cornstarch is cornflour , you have so many products and even measurements that have different names and sizes all over the world. It's part of the reason I make a concerted effort to watch creators from all over the world not just the UK where I am. Another thing is if you do go to make this Australian tablespoons contain 20ml liquid rather than the 15ml American or British tablespoons contain.
Actually in the restaurants I used to work out they literally used something called "sizzle sauce". It's a reaction like pop rocks
Finally!!!!
how do u peel the prawns so fast woah
Why not adding a bit of Baking powder to the shrimps ?
hi, this is vinodh from India. What is cooking time for prawn in a Wok pan?
O yer cooking up some of those crawdads yo , gonna be good yo !! Cookin up some greens 🥬 and crawdads yo .
What knives do you use?
Does anyone know where he got his pans?
💖
Where are the spring onions???!
:3
I just lost my job because of the pandemic, so I started a TH-cam cooking channel. Wish me luck!!
Imagine Lewis Hamilton had an Australian accent... 😂
Saw this on SBS, camera killed you.
You did your amazing same.
But camera angels and zoom completely off, such a disappointment.
Considering how perfect normal execution
Least Chinese thing I've seen
I prishiate your web. Sorry- its very dificalt to me to understand your english. My folt
.
I really wasn't expecting you to come back to TH-cam Adam but it's great to see you, and to use this series to show the long term effects of the black summer and pandemic on rural / farming communities.
I haven't heard the term
"black summer" but that's spot on.
Wonderful to see you again!
Welcome back, we've been missing your good vibes and wonderful recipes!
Glad to see you again, hope the initiative you're taking reaches a great height.
Yes, I think he is one of the most whole individuals too and I like his vibes and great recipes as well!
Yaaay you're back! We've missed you! 😁
I didn’t expect to cry on your return video... what a beautiful and useful video. Good man, supporting farmers who did it very tough this year.
If you want to timestamp the Recipe you can just use the new "chapter" feature that youtube implemented. People can than see the segments and where they start
Welcome back chef, definitely missed this presence.
I thought you have forgotten this channel :D