Enjoying our content? Join the Canto Cooking Club - bit.ly/3JKcqJS Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/honey-walnut-shrimp What'd you think of Daddy Lau's recipe?
i love this channel. QQ I bought a bag of frozen Seafood mix. When I have used it in stews, it tasted weird. Should I have par boiled it first? Should I have soaked it in water/ vinegar mix?
It is a common mistake about frying with Olive oil, yes it does have a lower smoke point, but is highly stable and doesn't break down. Peanut oil will break down before Olive oil. Cheers. I'm definitely going to try your father's recipe but going to use olive oil. :)
Your show is getting better and better! It's a most unique show unlike any other cooking shows out there! Please continue your great work and I love listening to Daddy Lau talk in Cantonese!!
Now this is a great use of youtube! I'm sitting here, a Polish girl living in Ireland, wanting to learn authentic Chinese recipes and a have a seasoned chef teaching me. Thank you! This is gold!
yeah, it is totaly great ^^ I learned so much about other cultures and cuisines over youtube and with how many food intolerances I have, I would have probably starved if I had not had this well of information at my disposal! My parents cook 6 day out of 7 one of 4 meals, all year, every year but there is so much more to discover so it is a shame to limit oneself like this ^^ Even if I can not eat a lot of the stuff I see, it is still increadably interessting and still teaches new technics and how things go togeather well ^^
@@matthewreinoehl8557 Milk Oil Shrimp is from Hong Kong or Canton and is a standard banquet dish there thewoksoflife.com/walnut-shrimp/. While it may be Canto-Western it’s been around at least a half century now.
I love everything about what you said, and I echo that sentiment. At it's best this is what the internet is.. at it's worst it's unfortunately the comment section of any video. I'm very glad we can both be the exception. Enjoy.
Your Dad is a very knowledgeable and patient man! My Dad was a chef but he died before I learnt how to cook. I couldn’t imagine asking him all these questions as his temperament was not up to it. So sweet to see the interaction between your family.
I am chinese and grew up eating lots of wonderful cantonese food but was never taught how to cook it despite being in my 60s now! Your father is such a gem. He provides tips and explain how the recipe should be cooked. I am so appreciative of him and that he is determined his skills are passed on to many. So glad I found your channel!!
I happy to haved seen this comment because I am Jamaican that grew up surrounded by neighbours of all nationalty and I now live in Germany and have friends that are Chinese, whose parents are in the restaurant business but can't cook , you're not the only one . When others meet them they are disappointed that they can't cook and are not the conceived as typical Chinese, just like they are disappointed that I am not typical Jamaican. But it's never to late to learn.
One of the most purest concepts for a YT channel I have come across. Being of Asian descent also, I completely love the way you invite us to eat with you and see you all ineract around the dinner table. Food and family meal time is so important in SE Asian culture! Bravo guys, I wish great things for you all. :)
Oh my god I have been searching for this batter my whole life. Everywhere on youtube everyone does corn starch+egg and end up with soft mushy batter. This is the real deal. It was crunchy and tasted exactly like in legit restaurants 🥰🥰🥰🥰🥰🥰🥰
thundertaco - I am watching now in March 2024 …. You’re a very good hubby . These many steps … my guy is saying give me the phone, I will make reservation at Chinese restaurant and we order this amongst other dishes 😆😆😆 My guy is missing the point …. I want you to cook it for me ….labour of love . Don’t speak it …demonstrating it with such love is what I am looking for. So your wife is fortunate . Keep loving her this way .
@@berniecelee5062 I love cooking, and I love cooking for her. I actually have a good carbon steel wok and a high BTU camp stove so I can cook proper stir-fry too, lol, but I like to cook all kinds of things. Getting to see how much my wife enjoys my cooking is like the icing on the cake.
I just tried this last night for a friendsgiving; it was such a hit! The shrimp was so juicy and the double fry really made them so crunchy. Since I’m a beginner, I ran into some troubleshooting haha: first, i didn’t realize before putting the batter on the shrimp, that water accumulates at the bottom of the bowl while they are defrosting. I realized that that’s why Mr. Lau scooped the shrimp into the batter, not the other way around. The batter was too runny and fell off on the first fry. How I fixed it was just continuing to fry the shrimp on the first time around, then adding more flour to the leftover runny batter! I redipped the shrimp for the second fry, and it totally worked!! Second, after checking 4 local stores including Sprouts, Costco, Trader Joes, and Ralphs, I couldn’t find ethically sourced shrimp :( Hopefully in the future I’ll have a better budget and check maybe a local fish market instead. Third, I totally burnt the walnuts on the first time around. That heat really has to be lowwwww and you have to take them out sooner than you think! Overall I was so happy to make this for my friends. If a beginner like me can do it, so can you!! Thank you for this recipe :)
You have an incredible channel preserving Cantonese food and language. So refreshing to hear a person from my dad’s generation on TH-cam. Thanks. I am an ABC born in SF.
There are many videos on Chinese cooking but what I like is that your father is very detailed abt the ingredients, the temperature & the amount of time needed for each step. What I love most is the close family environment that puts family & love at the forefront. Thank you to the lovely Lau family.
I love watching your father cook. His passion for cooking is in no way overshadowed by his genuine, pleasant demeanor. You have a beautiful family and I'm jealous that you got to grow up eating his dishes 😁
My mom tried this recipe yesterday and it was SO good. One of my favorite banquet foods, and it tasted like the restaurant version. Thank you to Daddy Lau and family for sharing this beautiful recipe with us!
Great format! And a great way to preserve your father's legacy. He will truly be remembered long after for what you are doing here. Thanks for sharing! More power to your channel!
Tonight I had the pleasure of creating this dish for my family and the shrimp were absolutely amazing! The sauce is a decadent way to enjoy shrimp. Do not skimp out on any instructions with the walnuts because they are wonderful too! This is a recipe that I will continue to use and be grateful for.
Thank you so much for making these videos. Your father has an incredible amount of knowledge about cooking and we're all very lucky you are sharing his wisdom with all the world.
Hope you realize how much you are helping people learn to cook Chinese food. With the pandemic we can cook food ourselves. I've already cooked some of your recipes and they taste original Chinese cooking. Thank you so much to you and your Dad.
Your dad recipe is now preserved sir, honestly your channel is criminally underrated, would love to see a recipe for the braised beef with daikon (ngao larm) whenever daddy lau feel like it :)
I used to work in Chinese restaurants in NYC almost 40 years ago when I was in college. I was not a cook but I have seem enough cooking. I am really glad to see your dad's cooking so my kids can learn from it. He's got skills and much common sense. I remember this beef dish I loved, 法式牛仔粒 "steak in cubes French style". Maybe you can ask your dad to show us that :-) Keep up the good work.
Aww love that you would love to see that. I was actually thinking it would be nice to do a video later interviewing them about their meeting, wedding and moving to America ❤️
Just love watching your father cook anything! And thanks for translations! I had this dish in my first fancy Chinese restaurant. I wish I had known how to make this during my job on a shrimp boat while I was a young woman.
I absolutely really love the way you put this together. Seriously educational. Very well done. thank you for including his voice and style of preparation directly.
Honestly we have such a distorted idea of authentic Chinese food (though the cuisine is so diverse and each area has specialties of its own) but we only know a few from the customer favourites of Chinatown to some trendy internet recipes, this channel is an amazing gateway to the infinite possibilities of what Chinese food can really be, we’re so blessed to be able to find such a gem in the crowded world of the internet! Wishing your family a long healthy life ❤️
Oh wow! That's incredible. We are so so happy you found our channel, that you've tried out so many dishes and each one has turned out great 🙇🏻♂️🙇🏻♀️❤️
At this point, I just call your father “Dad!” I literally just said out loud, “Let’s see what Dad is cooking today!” He is a treasure. What amazing knowledge we learn from your videos 🙏 thank you
As a second generation immigrant and foodie, I use these videos to practice my Cantonese :D Walnut shrimp has always been my favorite at family banquets
I’m new to this channel but I really like it so far! I love getting to learn about the different Chinese dishes, the Chinese vocabulary and also the family gathering together at the end. These videos are beautifully made!
ABC. Grew up in San Francisco. Followed the Asian kid track. Went to Lowell High. UC. Healthcare. Now I’m in New York City with my career... watching your videos gives me a sense great sense of gratitude for my father’s cooking (he was the family cook)... but really my upbringing. Your videos are informative but also so wonderfully produced. Looking forward to more!
Thanks so much for the love Nick. Absolutely, I'm so grateful we live so close and are able to do this together. Hope to be able to learn a fraction of all he knows 🙇🏻♂️
So excited. This is my wife’s favorite dish. I made the chow mein dish from a few weeks ago for my son and it came out perfect. Thanks for the tip about steaming the noodles that was key!
Some people have these great recipes and they keep it a secret....thank you for sharing! Imagine the lives and satisfied tummies you had a direct impact. These are dishes people will make over and over again for themselves and their love ones.
This is a recipe my grandfather likes best when we have special dinners. I think it's specifically because of good memories with our big family in the 60s-80s when he was most socially active. Thank you so much for this recipe!
I do remember having walnut with shrimps as a child at banquets in HK There are 2 versions though, 1 is just stirred fried with celery and the other is like the one Daddy Lau made. You are so lucky to have an excellent cook as dad and not weigh a hundred kilo. Also I like the fact you included the additional info on oil and sustainable seafood, oh and condensed milk (I was fed condensed milk as a baby). Thank you and please give daddy Lau my thumb's up.
You dad is such an inspiration person, I could tell that he cooking with love. Yesterday, I made a honey walnuts shrimp from his recipe and share it on my TH-cam. Thank you so much papa for sharing the best recipe I ever found on TH-cam, you reminds so much about my dad❤
I remember going to the US and being so confused at this dish because I'm Chinese-Australian and here our honey prawn dish is literally prawns (shrimp) fried and then covered in honey sauce. No walnuts, no mayo, no condensed milk. It honestly fascinated me because the walnuts and creaminess almost make it taste like a dessert
@@robinlillian9471 if you watched the video he said that the older generation of Chinese remember eating it the the 60’s, 70’s, and 80’s. Meaning they brought the dish from their native land here and we fell in love with it. I’m not sure why that a bad thing.
This is absolutely one of my Chinese dish. I order it almost everytime when I order Chinese food. It's unlikely I'll ever make it myself. But this looks great!
My goodness, this recipe here is a game changer, I'm sure u are aware of the price of this dish.. So from my heart I'd like to thank you so much this and the pan fried noodles &Chow fun I can never get enough of .. So Freaking happy.. ⛩️🎏🎎🎉🎊🌉🌉🌉 Please thank your father 4me.. Sending good vibes and many blessings of good prosperity&great health..
Wow, amazing. It is great to see the teamwork from two generations - experiences (easy and smart to make), knowledge, restaurant techniques, presentation techniques with thoughtful and detail instructions etc. Well mixed. Your Dad's legacy will be passed down forever. It is also so touchy to watch your lovely family members work closely to make these videos. Thank you to the lovely Lau family.
Honey walnut shrimp originated in Hong Kong and gained popularity in the U.S. in the early 1990s. Since then, this dish is extremely popular year round including wedding banquets. Now it’s a staple even at Panda Express where they charge a dollar more compared to other dish items.
There is another version of this you see in non-Asian restaurants. They call it Bang Bang Shrimp and they make it spicy but it's basically a knock off of the Honey Walnut Shrimp.
A query: is the sugar syrup just simple syrup like I use in my cocktails? I'm happy to use honey if I can, but if I don't have it on hand, can I use the simple syrup? Thank you so much, and thank you Daddy Lau, for all you do! I love the joy on his face, and I love that you're taking the time to preserve his incredible fount of knowledge!
As an American Born Chinese born in the extremely late 90s I remembered occasionally my parents would buy this in the restaurant as a takeout or as a for this Honey Walnut Shrimp in my childhood days. Thank your for this video.
I could just kiss him for his method for making simple syrup, as a former upscale bartender I would have killed for this 10 years ago. I imagine it's very satisfying to have something so indicative of personal family legacy by making something like this, I can't help but feel the best kind of envious. Thank you for the video.
The algorithm found this video after 6 months. Very cool recipe. Everything looks Iron Chef perfect. Your Dad's 'chill' demeanor reminds me of Emeril Lagasse on his cooking show.
I stumbled on this video to refresh my memory on how to make honey walnut shrimps but instead I got a really well made informational and rather nostalgic video! Just wanted to let you know that I really appreciated the extra information and authenticity of the video ^^
I absolutely love your Dad. He reminds me of my dad only difference is my dad was a legend cooking Filipino food on our island in Hawai’i. He passed away March this year (2022) his legacy lives on🙏🏽 Now I get to learn from your Dad 🤙🏽
My family loves your videos. I am ABC grew up in NY. I can understand your dad when he speaks and justs reminds me of my childhood. Can you put kung pao beef in the queue please on the list of videos. Lots of love to your family.
Made this dish over the weekend for a family party. Everyone loved it and kept asking if I didn't just lie, and bought it from a restaurant. Will definitely be trying other recipes for the upcoming holidays!
Very interesting! Not only did I learn how Honey Walnut Shrimp is made, I also learned broader cooking knowledge (e.g. smoke point of oils, refined vs unrefined oil). Mahalo for the recipe (and extra info)! Aloha 😊🤙🏼👏🏼
Thank you for sharing.. Your dad is a gem and your family is beautiful. Mrs Lau reminds me of my mom.. Makes me miss my mom back home in Malaysia. Will definitely try this recipe soon!
It feels like home when I hear Daddy Lau's Toisan va. My dad was also a chef in Hong Kong and here in the US. My mom was the main cook at home, while my dad would make a few special dishes here and there.
This looks amazeeeeball..! Can't wait to try it. Also, I subscribed! I love your channel - it's so fricken wholesome and just what the world needs right now. I love how even though your family history is unique, it's also quite common because it's part of so many of the AAPI diasporas history. It's incredibly relatable and presented with such thoughtfulness and humanity. Thanks again for sharing your family story with us strangers - that takes a lot of courage!! I also love how it's evident that daddy Lau is having such a good time sharing his knowledge while spending time with his family, particularly his son ☺️ This must mean so much to him (in my eyes). Huge kudos for bringing both of your parents to the table (metaphorically and literally!!) and creating space for them to tell their untold stories. Love mealtime! TLDR: kickass wholesome content, mad kudos and respect, and hope you'll keep up the good work! ❤️
So true!! I didn't have time to eat my wedding dinner either! We had 530 guests, that was just for San Francisco!! Then had another one in Hawaii for 250!
Thank you for making this video!!! I grew up eating this dish at Chinese restaurants and always wanted to know how to make it at home. Now I do!! Your dad reminds me a lot of my father-in-law who cooks a lot of the same recipes that your dad does. He also used to be a chef at Chinese restaurants but has since retired. Thanks again!!!
Thank you explaining the origins of this dish. My family being from Hong Kong we would have this at family gatherings (although it's not exactly my favorite) but I would never see this dish anywhere else. It's good to get context on pieces of one's heritage even if it's something little like this. Much appreciated!
Thanks so much Ben! Super happy to hear you enjoyed hearing about the origins of this dish 🙌 Totally agree, it's nice to know the context on these dishes even if it's not your favorite!
Enjoying our content?
Join the Canto Cooking Club - bit.ly/3JKcqJS
Support us on Patreon - www.patreon.com/madewithlau
Get the full recipe here - madewithlau.com/recipes/honey-walnut-shrimp
What'd you think of Daddy Lau's recipe?
i love this channel. QQ I bought a bag of frozen Seafood mix. When I have used it in stews, it tasted weird. Should I have par boiled it first? Should I have soaked it in water/ vinegar mix?
This is a favorite, can't wait to try this recipe!😋
It is a common mistake about frying with Olive oil, yes it does have a lower smoke point, but is highly stable and doesn't break down. Peanut oil will break down before Olive oil. Cheers. I'm definitely going to try your father's recipe but going to use olive oil. :)
Your show is getting better and better! It's a most unique show unlike any other cooking shows out there! Please continue your great work and I love listening to Daddy Lau talk in Cantonese!!
Tell ur dad to acknowledge and look at the woman at the left a little when he answers questions....he ALWAYS looks at u only...never at her
Now this is a great use of youtube! I'm sitting here, a Polish girl living in Ireland, wanting to learn authentic Chinese recipes and a have a seasoned chef teaching me. Thank you! This is gold!
yeah, it is totaly great ^^
I learned so much about other cultures and cuisines over youtube and with how many food intolerances I have, I would have probably starved if I had not had this well of information at my disposal! My parents cook 6 day out of 7 one of 4 meals, all year, every year but there is so much more to discover so it is a shame to limit oneself like this ^^
Even if I can not eat a lot of the stuff I see, it is still increadably interessting and still teaches new technics and how things go togeather well ^^
Chiense American * not authentic but defiantly adds to the layers lol
@@matthewreinoehl8557 Milk Oil Shrimp is from
Hong Kong or Canton and is a standard banquet dish there thewoksoflife.com/walnut-shrimp/.
While it may be Canto-Western it’s been around at least a half century now.
I love everything about what you said, and I echo that sentiment. At it's best this is what the internet is.. at it's worst it's unfortunately the comment section of any video. I'm very glad we can both be the exception. Enjoy.
God these people are amazing.
Your Dad is a very knowledgeable and patient man! My Dad was a chef but he died before I learnt how to cook. I couldn’t imagine asking him all these questions as his temperament was not up to it. So sweet to see the interaction between your family.
I am chinese and grew up eating lots of wonderful cantonese food but was never taught how to cook it despite being in my 60s now! Your father is such a gem. He provides tips and explain how the recipe should be cooked. I am so appreciative of him and that he is determined his skills are passed on to many. So glad I found your channel!!
I happy to haved seen this comment because I am Jamaican that grew up surrounded by neighbours of all nationalty and I now live in Germany and have friends that are Chinese, whose parents are in the restaurant business but can't cook , you're not the only one . When others meet them they are disappointed that they can't cook and are not the conceived as typical Chinese, just like they are disappointed that I am not typical Jamaican. But it's never to late to learn.
Hong Doy is getting more adorable by the week and he'll be walking soon. Thanks Daddy Lau for your dedication for your love of cooking and teaching.
He's so determined to stand and start moving. Can't wait to see him start walking 🥰 Thanks so your support of another recipe Susie!
One of the most purest concepts for a YT channel I have come across. Being of Asian descent also, I completely love the way you invite us to eat with you and see you all ineract around the dinner table. Food and family meal time is so important in SE Asian culture! Bravo guys, I wish great things for you all. :)
Definitely!
Right up there with John Townsend’s “Eighteenth Century” cooking and culture channel!
😊🤙🏼👏🏼
Oh my god I have been searching for this batter my whole life. Everywhere on youtube everyone does corn starch+egg and end up with soft mushy batter. This is the real deal. It was crunchy and tasted exactly like in legit restaurants 🥰🥰🥰🥰🥰🥰🥰
I really appreciate how thoughtful he is to convert restaurant techniques to accommodate home chefs 💕
Dude, your dad is a legit national treasure. This is my wife's all time favorite take-out dish, and I cannot wait to make it for her!
It’s been two months. Have you made this for her? 😅😂
How did it go!
@@kathypear2540 I have, and it was awesome!
thundertaco - I am watching now in March 2024 …. You’re a very good hubby . These many steps … my guy is saying give me the phone, I will make reservation at Chinese restaurant and we order this amongst other dishes 😆😆😆
My guy is missing the point …. I want you to cook it for me ….labour of love . Don’t speak it …demonstrating it with such love is what I am looking for.
So your wife is fortunate . Keep loving her this way .
@@berniecelee5062 I love cooking, and I love cooking for her. I actually have a good carbon steel wok and a high BTU camp stove so I can cook proper stir-fry too, lol, but I like to cook all kinds of things. Getting to see how much my wife enjoys my cooking is like the icing on the cake.
I just tried this last night for a friendsgiving; it was such a hit! The shrimp was so juicy and the double fry really made them so crunchy.
Since I’m a beginner, I ran into some troubleshooting haha: first, i didn’t realize before putting the batter on the shrimp, that water accumulates at the bottom of the bowl while they are defrosting. I realized that that’s why Mr. Lau scooped the shrimp into the batter, not the other way around. The batter was too runny and fell off on the first fry. How I fixed it was just continuing to fry the shrimp on the first time around, then adding more flour to the leftover runny batter! I redipped the shrimp for the second fry, and it totally worked!!
Second, after checking 4 local stores including Sprouts, Costco, Trader Joes, and Ralphs, I couldn’t find ethically sourced shrimp :( Hopefully in the future I’ll have a better budget and check maybe a local fish market instead.
Third, I totally burnt the walnuts on the first time around. That heat really has to be lowwwww and you have to take them out sooner than you think!
Overall I was so happy to make this for my friends. If a beginner like me can do it, so can you!!
Thank you for this recipe :)
You have an incredible channel preserving Cantonese food and language. So refreshing to hear a person from my dad’s generation on TH-cam. Thanks. I am an ABC born in SF.
There are many videos on Chinese cooking but what I like is that your father is very detailed abt the ingredients, the temperature & the amount of time needed for each step.
What I love most is the close family environment that puts family & love at the forefront.
Thank you to the lovely Lau family.
I love your dad’s laugh!
I love watching your father cook. His passion for cooking is in no way overshadowed by his genuine, pleasant demeanor. You have a beautiful family and I'm jealous that you got to grow up eating his dishes 😁
I love the sweet little bonding moments between Randy and Daddy Lau. Warms my heart 💖☺️
My last name is Lau too, watching these recipes keeps me closer to my Cantonese heritage.
My mom tried this recipe yesterday and it was SO good. One of my favorite banquet foods, and it tasted like the restaurant version. Thank you to Daddy Lau and family for sharing this beautiful recipe with us!
Great format! And a great way to preserve your father's legacy. He will truly be remembered long after for what you are doing here. Thanks for sharing! More power to your channel!
Grateful for these canton dishes. Your dad is so precious and I deeply appreciate him teaching us so many delicious dishes in my native language.
Tonight I had the pleasure of creating this dish for my family and the shrimp were absolutely amazing! The sauce is a decadent way to enjoy shrimp. Do not skimp out on any instructions with the walnuts because they are wonderful too! This is a recipe that I will continue to use and be grateful for.
Thank your Dad from me on how a true Chef shares his knowledge and passion on cooking 😘😘😘
I honor your father, I will cherish this... thank you greatly for sharing.
Thank you so much for making these videos. Your father has an incredible amount of knowledge about cooking and we're all very lucky you are sharing his wisdom with all the world.
Love your Mom. Such good parents you got. Great family!
Hope you realize how much you are helping people learn to cook Chinese food. With the pandemic we can cook food ourselves. I've already cooked some of your recipes and they taste original Chinese cooking. Thank you so much to you and your Dad.
Your dad recipe is now preserved sir, honestly your channel is criminally underrated, would love to see a recipe for the braised beef with daikon (ngao larm) whenever daddy lau feel like it :)
I used to work in Chinese restaurants in NYC almost 40 years ago when I was in college. I was not a cook but I have seem enough cooking. I am really glad to see your dad's cooking so my kids can learn from it. He's got skills and much common sense. I remember this beef dish I loved, 法式牛仔粒 "steak in cubes French style". Maybe you can ask your dad to show us that :-) Keep up the good work.
Please do this
Wait, not only did he teach us the recipe, he also dumbed it down for us newbie chefs!!! Respect +1000.
Would love to see pictures & more about your parent's wedding!!!! Their memories were so sweet!!!!
Aww love that you would love to see that. I was actually thinking it would be nice to do a video later interviewing them about their meeting, wedding and moving to America ❤️
@@MadeWithLau That would be great!!!! I can't wait!!!
Just love watching your father cook anything! And thanks for translations! I had this dish in my first fancy Chinese restaurant. I wish I had known how to make this during my job on a shrimp boat while I was a young woman.
The editing is getting better every time!
Oh wow thanks so much Sam. Means so much to hear that!
I absolutely really love the way you put this together. Seriously educational. Very well done. thank you for including his voice and style of preparation directly.
Honestly we have such a distorted idea of authentic Chinese food (though the cuisine is so diverse and each area has specialties of its own) but we only know a few from the customer favourites of Chinatown to some trendy internet recipes, this channel is an amazing gateway to the infinite possibilities of what Chinese food can really be, we’re so blessed to be able to find such a gem in the crowded world of the internet! Wishing your family a long healthy life ❤️
You and your family are a godsend!!! I've tried 5 of the recipes and boy are they good!
Oh wow! That's incredible. We are so so happy you found our channel, that you've tried out so many dishes and each one has turned out great 🙇🏻♂️🙇🏻♀️❤️
I love how thorough, detailed, and educational your videos are! Your production value is insane too. Love this channel!!
At this point, I just call your father “Dad!” I literally just said out loud, “Let’s see what Dad is cooking today!” He is a treasure. What amazing knowledge we learn from your videos 🙏 thank you
As a second generation immigrant and foodie, I use these videos to practice my Cantonese :D Walnut shrimp has always been my favorite at family banquets
I’m new to this channel but I really like it so far!
I love getting to learn about the different Chinese dishes, the Chinese vocabulary and also the family gathering together at the end.
These videos are beautifully made!
I don’t know how this channel found me, but I’m in love. Your family is wonderful. These videos are wonderful. So much love to you and yours 💜
I love ur dad 😁🤍🥰 such a sweet heart thank u for sharing ur gift with us , god bless u 🙏🏻
I love all your families videos... I learn so much ...Xie Xie ...
ABC. Grew up in San Francisco. Followed the Asian kid track. Went to Lowell High. UC. Healthcare. Now I’m in New York City with my career... watching your videos gives me a sense great sense of gratitude for my father’s cooking (he was the family cook)... but really my upbringing. Your videos are informative but also so wonderfully produced. Looking forward to more!
Your dad is awesome, bro. Learn all you can! Thanks for sharing!
Thanks so much for the love Nick. Absolutely, I'm so grateful we live so close and are able to do this together. Hope to be able to learn a fraction of all he knows 🙇🏻♂️
So excited. This is my wife’s favorite dish. I made the chow mein dish from a few weeks ago for my son and it came out perfect. Thanks for the tip about steaming the noodles that was key!
Yay! So happy to hear the fam enjoyed the chow mein dish. We hope your wife loves this one once you have time to make! ❤️
Just made this for dinner. This is another best recipe I ever made. My maid said the best of the best recipe so so yummy😋😋
Aside from the recipes, the thing I enjoy most is the beautiful All-American family setting for a meal together. It doesn't get any better than that.
Some people have these great recipes and they keep it a secret....thank you for sharing! Imagine the lives and satisfied tummies you had a direct impact. These are dishes people will make over and over again for themselves and their love ones.
This is a recipe my grandfather likes best when we have special dinners. I think it's specifically because of good memories with our big family in the 60s-80s when he was most socially active. Thank you so much for this recipe!
It's always fun to watch Daddy Lau's expression when you taste his food!
I don't know why TH-cam suggested this video, but this is probably the most informative yet easy recipe video I've ever watched.
THANK YOU Father & family for sharing for your recipes 💜 and Knowledge
They are all Wonderful!
I love it! I’m a lau too! And he speaks Chinese ! I love that he’s knows restaurant cooking style and talks about it gonna learn a lot !
Your dad is an awesome chef. I couldn't duplicate his dishes
I do remember having walnut with shrimps as a child at banquets in HK There are 2 versions though, 1 is just stirred fried with celery and the other is like the one Daddy Lau made. You are so lucky to have an excellent cook as dad and not weigh a hundred kilo. Also I like the fact you included the additional info on oil and sustainable seafood, oh and condensed milk (I was fed condensed milk as a baby). Thank you and please give daddy Lau my thumb's up.
You dad is such an inspiration person, I could tell that he cooking with love. Yesterday, I made a honey walnuts shrimp from his recipe and share it on my TH-cam. Thank you so much papa for sharing the best recipe I ever found on TH-cam, you reminds so much about my dad❤
I remember going to the US and being so confused at this dish because I'm Chinese-Australian and here our honey prawn dish is literally prawns (shrimp) fried and then covered in honey sauce. No walnuts, no mayo, no condensed milk. It honestly fascinated me because the walnuts and creaminess almost make it taste like a dessert
A lot of food in American Chinese restaurants is VERY sweet. Really a lot of them should be desserts. It's to please American tastes.
@@robinlillian9471 if you watched the video he said that the older generation of Chinese remember eating it the the 60’s, 70’s, and 80’s. Meaning they brought the dish from their native land here and we fell in love with it. I’m not sure why that a bad thing.
One of my favorite dishes ever!!! I love this channel! I’m so grateful to you and particularly your father for sharing his wealth of knowledge! ☮️🖖🏽
Such a lovely family. You are very lucky to be able to share this with your parents. And I congratulate you on looking for ways to be together.
This is absolutely one of my Chinese dish. I order it almost everytime when I order Chinese food. It's unlikely I'll ever make it myself. But this looks great!
Love that you talk seafood sustaibility! Great reminder that everyday decisions are important
So glad to hear you enjoy me including that 🙇🏻♂️
My goodness, this recipe here is a game changer, I'm sure u are aware of the price of this dish.. So from my heart I'd like to thank you so much this and the pan fried noodles &Chow fun I can never get enough of .. So Freaking happy.. ⛩️🎏🎎🎉🎊🌉🌉🌉 Please thank your father 4me.. Sending good vibes and many blessings of good
prosperity&great health..
I'm fascinated by the use of mayo and sweetened condensed milk in Chinese cooking. I love that Papa Lau used ingredients we can all easily access.
Wow, amazing. It is great to see the teamwork from two generations - experiences (easy and smart to make), knowledge, restaurant techniques, presentation techniques with thoughtful and detail instructions etc. Well mixed. Your Dad's legacy will be passed down forever. It is also so touchy to watch your lovely family members work closely to make these videos.
Thank you to the lovely Lau family.
Like your video, bring the whole family together. The son is very 孝順。The cooking is so good.
What a bonus to learn about your parent’s wedding.
I like the description. Everything in detail.
Thank your Dad for me again! Another favorite dish. Yay!
Honey walnut shrimp originated in Hong Kong and gained popularity in the U.S. in the early 1990s. Since then, this dish is extremely popular year round including wedding banquets. Now it’s a staple even at Panda Express where they charge a dollar more compared to other dish items.
There is another version of this you see in non-Asian restaurants. They call it Bang Bang Shrimp and they make it spicy but it's basically a knock off of the Honey Walnut Shrimp.
This channel is the best for connecting the east with the west through food how awesome
A query: is the sugar syrup just simple syrup like I use in my cocktails? I'm happy to use honey if I can, but if I don't have it on hand, can I use the simple syrup? Thank you so much, and thank you Daddy Lau, for all you do! I love the joy on his face, and I love that you're taking the time to preserve his incredible fount of knowledge!
I can honestly say I have never had this dish but my goodness did I want a seat at that table. It looked amazing!
He so cute! Love his laugh when his son tested his dish.
As an American Born Chinese born in the extremely late 90s I remembered occasionally my parents would buy this in the restaurant as a takeout or as a for this Honey Walnut Shrimp in my childhood days. Thank your for this video.
I could just kiss him for his method for making simple syrup, as a former upscale bartender I would have killed for this 10 years ago. I imagine it's very satisfying to have something so indicative of personal family legacy by making something like this, I can't help but feel the best kind of envious. Thank you for the video.
This is what yt is all about... great people sharing their great knowledge for all of us to see!! Thank you for doing so!!
The algorithm found this video after 6 months.
Very cool recipe. Everything looks Iron Chef perfect.
Your Dad's 'chill' demeanor reminds me of Emeril Lagasse on his cooking show.
I stumbled on this video to refresh my memory on how to make honey walnut shrimps but instead I got a really well made informational and rather nostalgic video! Just wanted to let you know that I really appreciated the extra information and authenticity of the video ^^
I absolutely love your Dad. He reminds me of my dad only difference is my dad was a legend cooking Filipino food on our island in Hawai’i. He passed away March this year (2022) his legacy lives on🙏🏽 Now I get to learn from your Dad 🤙🏽
My family loves your videos. I am ABC grew up in NY. I can understand your dad when he speaks and justs reminds me of my childhood. Can you put kung pao beef in the queue please on the list of videos. Lots of love to your family.
Made this dish over the weekend for a family party. Everyone loved it and kept asking if I didn't just lie, and bought it from a restaurant. Will definitely be trying other recipes for the upcoming holidays!
Another video! I'm so happy. I appreciate Daddy Lau's advice and wisdom very very much. Cooking is my favorite thing to do.
Greetings from Costa Rica!
Thanks for watching from Costa Rica Jennifer! So happy to share with you another video from Daddy Lau and the fam 🥰
Very interesting!
Not only did I learn how Honey Walnut Shrimp is made, I also learned broader cooking knowledge (e.g. smoke point of oils, refined vs unrefined oil).
Mahalo for the recipe (and extra info)!
Aloha 😊🤙🏼👏🏼
Oh yes! This will definitely impress my family. Even amongst all the chinese restaurants in my area they don't serve this!
Alrighttt!! It really is a show stopping dish. Can't wait for you to make this and wow your family too.
This is something new I have not seen or tried this dish before. Great to always learn something new. Keep it up and Hong Doy getting more adorable
Thank you for sharing.. Your dad is a gem and your family is beautiful. Mrs Lau reminds me of my mom.. Makes me miss my mom back home in Malaysia. Will definitely try this recipe soon!
Aw yay we are so happy to hear our family reminds you of yours. Can't wait for you to try out this dish too! ❤️
Love watching these videos 🥰 Thank you for sharing 👍🏼
It feels like home when I hear Daddy Lau's Toisan va. My dad was also a chef in Hong Kong and here in the US. My mom was the main cook at home, while my dad would make a few special dishes here and there.
Aw that's awesome. So glad you enjoy hearing dad's Toisan thrown in here and there 🥰
Glad to have found this channel. I love Chinese food!
This is one of my favorite dishes! When my family would get together we had to order two orders of this because everyone loves it so much.
hah, Uncle Lau now getting more and more comfortable on the camera. Soon be a cooking star!
I absolutely adore this channel! Shout out to Daddy Lau, my Cantonese is slowly improving!
i'm so happy to have found your channel. Love the authentic recipes and history. thank you so much.
Aw, loved when your parents talked about their wedding. ☺️
This looks amazeeeeball..! Can't wait to try it. Also, I subscribed!
I love your channel - it's so fricken wholesome and just what the world needs right now. I love how even though your family history is unique, it's also quite common because it's part of so many of the AAPI diasporas history. It's incredibly relatable and presented with such thoughtfulness and humanity. Thanks again for sharing your family story with us strangers - that takes a lot of courage!!
I also love how it's evident that daddy Lau is having such a good time sharing his knowledge while spending time with his family, particularly his son ☺️ This must mean so much to him (in my eyes). Huge kudos for bringing both of your parents to the table (metaphorically and literally!!) and creating space for them to tell their untold stories. Love mealtime!
TLDR: kickass wholesome content, mad kudos and respect, and hope you'll keep up the good work! ❤️
With every new video i learn so much it's priceless.
and i'm a chef..
So grateful to hear you are enjoying them!
I really enjoy watching your family. so much love and so natural and so much love. God blessed ...
So true!! I didn't have time to eat my wedding dinner either! We had 530 guests, that was just for San Francisco!! Then had another one in Hawaii for 250!
Thank you for making this video!!! I grew up eating this dish at Chinese restaurants and always wanted to know how to make it at home. Now I do!! Your dad reminds me a lot of my father-in-law who cooks a lot of the same recipes that your dad does. He also used to be a chef at Chinese restaurants but has since retired. Thanks again!!!
I'm desperately trying to learn to love veg. What's your dad's fave veg dish? Preferably without shrooms. Thank you, Randy, and thank Daddy Lau.
Thank you explaining the origins of this dish. My family being from Hong Kong we would have this at family gatherings (although it's not exactly my favorite) but I would never see this dish anywhere else. It's good to get context on pieces of one's heritage even if it's something little like this. Much appreciated!
Thanks so much Ben! Super happy to hear you enjoyed hearing about the origins of this dish 🙌 Totally agree, it's nice to know the context on these dishes even if it's not your favorite!