Can we just also have a moment of appreciation for Marion’s crew for amazing footage and editing... I mean her personality, skills and killer recipes are not a question even but her crew does an amazing job as well
I made your delicious Singapore chilli prawns last night. Have to go buy more prawns to try this for tomorrow night.From the bottom of my stomach thank you Marion.💚
Hi Marion, I love to watch your videos and my 10 year old son also likes to watch your videos. Im humbly requesting you is it possible to add the amount of ingredients in the description box so it will be easier for us to understand how much we have to add.
Made the Salt & Pepper Shrimp last night and they turned out DELICIOUS! The Sichuan pepper corns have a distinct flavor and numbs the tongue a bit. I initially thought I had cooked to many (18), but my wife and I devoured them all. YUM 😋
This is why i kept watching your videos. It really helps me a lot when it comes to cooking. Look at those crispy prawns with spices right there ! Looks really yummy and it sounds like it goes well with champagne !..
I love this kind of salt you are using. It is not too salty and kind of has a little bit of sweet after taste to it as well. Here in Thailand sea salt (local ones) does not have any value it’s like dirt cheap.
Can you do a thai chicken wing with peppery lime sugar/salt sauce? Ive had them at a thai restaurant before and would love to learn how to make them! Love your food and recipes btw! ♥️♥️♥️
I'd like to add: Sichuan Salt and Pepper Spice Blend 3 Tablespoons Sichuan pepper corns, 3 Tablespoons sea salt, 1/2 teaspoon both white pepper corns and black. On a low flame, lightly cook mixture stirring constantly until fragrant ~ 1 minute or so being careful not to burn, only toast. Remove from heat and using a spice grinder (prefered) or a mortar and pestle, process into a fine powder. Add 1 rounded teaspoon of chili powder ( I use Kashmiri chili powder but even a non smoked paprika would work well ) mixing until combined. Place in a small air-tight jar. Yields ~ 1/3 cup. Will keep for about six months. Because I am by nature a perfectionist, I also take this mixture and put it through a fine mesh strainer to remove any of the gritty seeds left by the Sichuan pepper corns. Also, some cooks add a pinch or two of sugar for balance. Use on any protein you may be using. I even put it on buttered popcorn. Source: Souped Up Recipes channel This is meant to add to the knowledge base and take nothing away from anybody else.
Awesome as always! Your voice is so relaxing n sweet, after a long day at work I come home n unwind watching your delicious recipes. God bless you and your sweet family 👪
You have such freshness in you. I love all you video. Am definitely putting this dish on the table for my birthday dinner with other Chinese dishes. Mouth is already watering.
I will definitely try this version of this dish. My mom is from NE part of Thailand and I been cooking more for her since Covid. I know she love the more Thai traditional recipe that you would eat with sticky rice. Can you make one video for it. I know you mum is from the same part of Thailand as my mom. Enjoy watching your videos and get inspired to cook many new dishes. Thank you from U.S.A
@@Marionskitchen i would love for you to try some Caribbean dishes, especially our seafood ones. There are so many similarities and would love to see your fusion! P.s . Have a look at Escovitch fish! xo
Really liked this one !! Have you used potato starch instead of corn starch. I started using it rather than corn starch. dose cost more bur a lot better crunch. learned about it on another asian cooking show. I use it on tofu ,and tampa , and cauliflower and onions. My Indonesian wife loves it . I have for me used it on mushrooms, wife hates them any way .
This is going to work for cocktails this weekend!🤩 Are u kidding,I am all about the tail! Btw, baby Yukon potatoes worked beautifully in the Kapitan chicken...merci
Can we just also have a moment of appreciation for Marion’s crew for amazing footage and editing... I mean her personality, skills and killer recipes are not a question even but her crew does an amazing job as well
i just love her recipes ...styles...the way she talks...the way she presents her skills....above all "MARION" 😘😘😘
Sinthia from Toronto :)))
Your videos are so therapeutic to me... especially the sound of crunch from your crispy chicken/shrimp
I made your delicious Singapore chilli prawns last night. Have to go buy more prawns to try this for tomorrow night.From the bottom of my stomach thank you Marion.💚
How awesome Ann! I love that recipe too! Thanks for letting me know you enjoyed it!
I need the link for those shrimps
I'm not Asian and I LOVE eating the tail! Extra protein! LOL
Woohoo!!!
When I buy fried shrimp I leave no tails behind...the best taste. 👌🏽
Note to self, don’t watch Marion when hungry. Those look amazing!
I know, I'm currently on a cleanse, and don't know why I torture myself with
food videos when I'm not supposed to be eating!
And definitely not at 2 am 😭😭
I tried your fried rice recipe let me tell you my entire family loved it so much now its kind of regular in our house ❤
Yay! So happy to hear that!
Love Marion's cooking style. Nothing goes to waste, not even the marinade. Which makes the final product especially delicious!
That crunch at the beginning!! This looks so so yummy and can’t wait to try this recipe!!
The whole point, if it’s crunchy, eat the whole lot! Looks delish
Hi Marion, I love to watch your videos and my 10 year old son also likes to watch your videos. Im humbly requesting you is it possible to add the amount of ingredients in the description box so it will be easier for us to understand how much we have to add.
when Marion mentions she's Asian so she's gotta eat the tail - relate! hahaha
Yes, I do it too 😆
Right? Hahaa....
In Portugal we do it too 🤣
I was always taught to remove the tails off shrimp.
I’ve never tried the tails but now I’m curious!
Mouth watery! Yep! You're supposed to eat the whole shrimp include shell, tail and head too if you cooked with the heads.
Absolutely love the cutlery and utensils you use, Marion!
Crockery too.
I have tried most of your recipes and sauces and never failed 🙏, Thank you Marion ❤️🎈
Marion please make an alfredo pasta! I really want your version cuz i think i'll love it :D
Ooooh that sounds like a great idea!
with a little miso, would be amazing
Alfredo pasta with miso :p
I am just here salivating while watching this.
Your recipes are so good 🥺 I've been making them regularly these days! My mom loves them too🥺
My mom love them too
Made the Salt & Pepper Shrimp last night and they turned out DELICIOUS! The Sichuan pepper corns have a distinct flavor and numbs the tongue a bit. I initially thought I had cooked to many (18), but my wife and I devoured them all. YUM 😋
This is why i kept watching your videos. It really helps me a lot when it comes to cooking. Look at those crispy prawns with spices right there ! Looks really yummy and it sounds like it goes well with champagne !..
It would go better with an offdry sparkling wine! But good call on the bubbles!
@@MrAntLib, hmmm, anything would do. Hehe
Marion your recipes make me really happy. Thanks for an another AMAZING dish❤️
I love this kind of salt you are using. It is not too salty and kind of has a little bit of sweet after taste to it as well. Here in Thailand sea salt (local ones) does not have any value it’s like dirt cheap.
Marion I just love ur videos I love Asian and Taiwanese food. Love seeing ur face wen u prepare these dishes ur food is just amazing.
Can you do a thai chicken wing with peppery lime sugar/salt sauce? Ive had them at a thai restaurant before and would love to learn how to make them! Love your food and recipes btw! ♥️♥️♥️
Thank you Marion! Your recipes are honestly the best! I can’t wait to try this one! Lots of love from Canada!
I'd like to add:
Sichuan Salt and Pepper Spice Blend
3 Tablespoons Sichuan pepper corns, 3 Tablespoons sea salt, 1/2 teaspoon both white pepper corns and black. On a low flame, lightly cook mixture stirring constantly until fragrant ~ 1 minute or so being careful not to burn, only toast. Remove from heat and using a spice grinder (prefered) or a mortar and pestle, process into a fine powder. Add 1 rounded teaspoon of chili powder ( I use Kashmiri chili powder but even a non smoked paprika would work well ) mixing until combined. Place in a small air-tight jar. Yields ~ 1/3 cup. Will keep for about six months. Because I am by nature a perfectionist, I also take this mixture and put it through a fine mesh strainer to remove any of the gritty seeds left by the Sichuan pepper corns. Also, some cooks add a pinch or two of sugar for balance. Use on any protein you may be using. I even put it on buttered popcorn.
Source: Souped Up Recipes channel
This is meant to add to the knowledge base and take nothing away from anybody else.
This looks incredible, and pretty straightforward, and DELICIOUS! Thank you for tonight's dinner inspiration!
That crunch though 😍😍😍
Oh, so so good!!! We’ve made many of your recipes and will continue, but this one is an absolute show-stopper.
At this point is just Marion curbs her cravings channel, even after the baby. 😂❤️
I feel like this would be really great with some pineapple also!! Looks amazing!
Why do some people want soggy pineapple all the time it’s a crispy dish keep the pineapple for a dessert.
Awesome as always! Your voice is so relaxing n sweet, after a long day at work I come home n unwind watching your delicious recipes. God bless you and your sweet family 👪
You have such freshness in you. I love all you video. Am definitely putting this dish on the table for my birthday dinner with other Chinese dishes. Mouth is already watering.
Tried it and it was great! Very crispy! I used peanut oil. And will make again!
I want Marion's fusion Italian dishes.
This has got to be the best version of these Shrimp 🍤
One of the best food 🥘 channels ever! 🥰
Did this recipe last night.
EXTREMELY GOOD!
Easy and very sophisticated meal
I will definitely try this version of this dish. My mom is from NE part of Thailand and I been cooking more for her since Covid. I know she love the more Thai traditional recipe that you would eat with sticky rice. Can you make one video for it. I know you mum is from the same part of Thailand as my mom. Enjoy watching your videos and get inspired to cook many new dishes. Thank you from U.S.A
That little jazz moment @2.11 was so nice
Made these today, delicious! Marion I love your videos, so easy to follow. I always learn something new.
I’ll do exactly as Marion does and says and I’m African! So yum goes the prawn tails 🤸🏼♀️🤗😋😘
I did not know eating the prawn tail was an Asian thing . I have always done that ….must be Asian at heart ❤
Hey. I agree about eating the tail cuz it has more shrimp flavor than the shrimp itself. IMHO. Love your recipes and your accent.
there's always something good and easy enough to make here. thank you!
So crispy and delicious
You've really stepped up my frying game
Am one of your fan in cooking! I love it!
I love your wok mrs. Marion... classic and smoky🥰..
I'm Indonesian..
I love your recipes Marion! Any chance for something with tofu?
Love watching your videos
I always eat the tail of the prawn too Marion! 😍
Wonderful, everything was spot on, technique, look and I imagine taste. Looks awesome, 100% better than take out.
Loveeee this breading technique! I use it all the time now! Good to see it again ☺️
I have never cooked shrimp correctly. I am going to try this and hope I don't mess up☺
I don't even eat seafood yet I'm here for Marion 👌😆😂😁🥰
Aw thanks Amanda!
The best chef on TH-cam !! Keep these amazing recipes coming 👍🏻😘
THIS LOOKS SO DELICIOUS. Need to try this asap!
Hope you like it!
@@Marionskitchen i would love for you to try some Caribbean dishes, especially our seafood ones. There are so many similarities and would love to see your fusion! P.s
. Have a look at Escovitch fish! xo
Really liked this one !! Have you used potato starch instead of corn starch. I started using it rather than corn starch. dose cost more bur a lot better crunch. learned about it on another asian cooking show. I use it on tofu ,and tampa , and cauliflower and onions. My Indonesian wife loves it . I have for me used it on mushrooms, wife hates them any way .
Looks good as always Marion!! Thx for sharing this lovely dish!!! 🤗
Love anything from Marion, thans a lot for every recipe
We made this tonight for dinner and it was SO good. Thank you!
Happiness is watching her smile ❤️love you dear 😘😍
Oh yeah!!! Way to go Marion!!!
Hello from Bermuda 🇧🇲 thanks for another great recipe, I can’t wait to try this one.
Thats the Xmas starter ! Merry Xmas .
Im Aussie and I love eating the tails
That’s a fab recipe. I changed it a bit, we fried the prawns first and then the aromatics, so it stuck better on the prawns.
Nice idea of cooking, thank you for being our loyal fan! -Team Marion's Kitchen
Yes! I love the fried shrimp tails! This looks so yummy 🤤!
Awesome Recipe.
Your cooking is so hygienic and amazing keep up your great work stay safe and blessed 🙌 👍🦐🍤🍳
Love all your recipes!thank u so much!!!!!
I like Sichuan pepper corn, garlic powder, white pepper and black as the finish spice, but this had my mouth watering. Mmmm.... goodness.
Marion I just love 💕 all of your videos and especially your straight forward recipes!! I’m so very glad I subscribed a long time ago! Thank you!
This is going to work for cocktails this weekend!🤩
Are u kidding,I am all about the tail!
Btw, baby Yukon potatoes worked beautifully in the Kapitan chicken...merci
I think this is a perfect cooked for what kind of cooking there is so delicious as long as its seafoods
Absolutely love this - Which wine did you use for your marinade ?
Tried this today. It was amazingly tasty💜💜
I made this today and it was delicious! Thank you♡
Thank you for the recipe. I'm going to make them now for dinner ☺️
Your cooking is an artwork!!!
Love when see Marion is cooking...any secret recipe Marion? Love to know..
What should be the substitute for the wine? Or can I just skip it?
These look EPIC!! 😋
Can we have the Sichuan Salt & Pepper Scalops pleeeease
Looks delicious Marion - I must give this a try sooner than later 🤗
We asians do love that really crispy shrimp tail ❤️❤️❤️
Yes we do!!!!
The shrimp tail is definitely delicious crispy 😋👌 kinda like eating a very crispy shrimp crisp
Yummm definitely making this😍❤
Loads of love from India
That tail looks the best!
Thanks, Marion. My family loves this recipe. They can’t wait for me to also cook the squid variant.
They look amazing I need to make these asap. I think I’ll make chile de árbol salt to go with it
The tail is the best bit!!
beautiful recipe and tast. thanks chef
I ♥️ shrimp and I will definitely make this for dinner tomorrow night. I hope it turns out just as good as yours 🤞
Love your beautiful dishes
Oh My ....Marion,you're killing me...(in a good way)😍Thks
"I'm half Asian, so I'm going to be the tail! Yummm!" Marion, you are my kind of girl!
Hello Marion. seems you really love spicy Sichuan food, I am a Sichuan people born in Sichuan ,living in Sichuan now. AND,I am a Thai food fan, haha.
Yummmm... I'm gonna cook this tomorrow...😁😁😁😋😋😋