This is one of my favorite channels on YT, not just because of the recipes but because of the family dynamic. THIS is precious stuff. Thank you, Laus. You are a national treasure.
Hate to say this but I LOVE shrimp heads! That's where all the flavor is. This looks absolutely fabulous, as usual! Daddy makes knife skills look easy!
I was so lucky to order 3 bottles online before the shortage. I was trying sriracha for the first time. It's so fantastic. I'm sorry the company isn't making more now. New processing regulations went into effect, I've read that stopped them from making it. I use it sparingly now.
I had no idea Kikkoman was good soy sauce - thanks for the tip! Also, thanks for the recipe. I went to your website and saw the picture of your dad when he was young - he was cute! :)
Kikkoman is a naturally brewed Japanese soy sauce without additives. And here lies the problem with it: it‘s Japanese, which is totally fine if you want to cook Japanese dishes. It is sweeter and less salty then Chinese soy sauces, so it gives Chinese dishes a weird pseudo-Japanese taste. I would stick to Chinese soy for Chinese dishes and Japanese soy for Japanese dishes. Same with cooking wine. I would not recommend to exchange Sake with Shaoxing or vice versa. It would work in a pinch, but the result would not be perfect.
I have honestly not had any problems cooking Chinese dishes with Japanese soy sauce. Chinese light soy sauce has practically the same uses. It’s dark sauce that has no parallel in Japan.
I am learning a lot from your Dad. Thank you so much for sharing his knowledge. You have a beautiful relationship with your family. Inspires me both in life and in the kitchen. Thank you🎉
Real chef advice. Most crispy ones are eaten by the chef. By the way I miss my dad and I love your dad and his passion I just started watching today and his confidence is next level I am from Pakistan and your channel is my door to actual Chinese cusine other then hakka. I loved the deviend method and till today we assumed that with shell shrimp isn't deviend as we do it the harder way By slicing the belly side surgically . A cumbersome method enough to not eat shrimp but this was cool. God bless ur dad and ur Mastermind chef mom as well. Stay safe and great family home cook channel . I wish u all the luck and prosperity
Hello Lau family. I been watching your channel for only 3 weeks and have with my partner Elise. We have made won tons for soup. To be honest the 1st attempt was an epic faliar. The best thing was that my wife for the first time in 7 years had a go and she absolutely naild it and I had to get her to give my dumplings for the stam of approval 😂😅. So I made beef and black bean and we loved it. We just need a little more practice and work on the amazing food. Thank you for your recipes. 🦈🦈🐨🦘🇦🇺🦘🇦🇺👍
one thing to note: its generally a good idea to buy shrimp without heads. If they have heads they need to be frozen shrimp that are cooked immediately after thawing. Upon death, shrimp release an enzyme from the head the deteriorates the meat. If you ever notice sometimes when eating shrimp with the head still on, it may have a "powdery" broken down texture towards the area where the meat is near the head. Thats the unpleasant result of the enzyme.
Randy, just letting you know that my family just loves your youtube and website. They are both very well presented. We call your sites DAD'S made with Lau ..., our little metaphor. Ty
Nice video, always enjoy these! But I have to say, Lee Kum Kee Gold label soy sauce for life - Hong Kong company making the best widely available soy sauce imo. ;)
I recognized that California Kikkoman soy sauce plant in the video. It's in Folsom. I see it when I go to Kohl's. 😀 It always looks so quiet, like no one works there.
4:50 lol him saying he hasnt seen the bottle in a long time means they dont use kikkoman at home (anymore) lol but they are using it now because they are sponsored by them
Prawns are definitely not mostly found in freshwater. This is an American generalisation. In countries where prawns are more common than shrimp, the majority of prawns come from saltwater.
Sorry, this isn't a specific question about this video and you may have covered it in others, but what is your recommendation for a gas camping stove to use with a wok, please?
There’s an error in your translation.. at 10:31 your dad says to “slow down the fire” meaning to reduce heat, but your translation is opposite, saying to “turn up the heat.”
I have questions, I made to recipe and it was the best, but is there problem why my shrimp shell doesn't come off easy? I cut down the back and devined.
Hello thank you for the most amazing wonderful super delicious incredible Recipe and thank you for your beautiful video enjoy 💗💗💗🥰💧💕💕🌹🌹🔴💌💜🔴🟥🟧🟡🩵❣️🛑🟣🟦🩶🔵🟠🟠🩵🩵🟡🟧🟥🌹💢💕🥰🥰💗♥️♥️♥️🌹🌹🔴
In general vernacular, there is no difference between shrimp and prawns. There is no difference between cyclones and hurricanes. It's a geo-cultural construct.
He added black bean sauce to the liquid sauce ingredients that got mixed into the shrimp when it was done cooking. There are no whole beans in this recipe.
Prawn should not be over cooked... Depending on your fire or heating strength, 1.5 minutes is maximum. Over cooked prawn are spoilt, Pls try for yourself. Boil or fried, medium size prawns 1 minute is good.
Join the Canto Cooking Club: bit.ly/44hm1iW
Get the full recipe: madewithlau.com/recipes/prawns-with-black-bean-sauce
你需要照顧你的大女兒女嬰嗎你能問你大女兒她的女兒能像往常一樣和我們一起吃飯嗎她的女兒太可愛了
ج
劉伯伯真係好叻~煮菜~同時家人有口褔~睇住孫兒長大最開心同快樂~~祝福大家工作順利，身體健康，小孩孫兒聰明伶俐~
感恩有您的支持和祝福！老劉祝福您闔家安康快樂！
This is one of my favorite channels on YT, not just because of the recipes but because of the family dynamic. THIS is precious stuff. Thank you, Laus. You are a national treasure.
Hate to say this but I LOVE shrimp heads! That's where all the flavor is. This looks absolutely fabulous, as usual! Daddy makes knife skills look easy!
Have you considered making a physical cookbook with your favorite recipes? I would definitely buy one of you did 😎👍
Masterclass 101 ❤
非常期待
Best channel ever. Love the recipes and appreciate your Dad and all that he brings to the viewers--Just amazing. Thanks so much! Jan
@6:04 OMG, look at all that Hoy Fong Sriracha!! Worth it's weight in GOLD right now:(
It’s out of stock worldwide …
I was so lucky to order 3 bottles online before the shortage. I was trying sriracha for the first time. It's so fantastic. I'm sorry the company isn't making more now. New processing regulations went into effect, I've read that stopped them from making it. I use it sparingly now.
@@arnikalm I thought they had supply issues with the chillies.
My family and I love your videos.
I had no idea Kikkoman was good soy sauce - thanks for the tip! Also, thanks for the recipe. I went to your website and saw the picture of your dad when he was young - he was cute! :)
Kikkoman is a naturally brewed Japanese soy sauce without additives. And here lies the problem with it: it‘s Japanese, which is totally fine if you want to cook Japanese dishes. It is sweeter and less salty then Chinese soy sauces, so it gives Chinese dishes a weird pseudo-Japanese taste. I would stick to Chinese soy for Chinese dishes and Japanese soy for Japanese dishes. Same with cooking wine. I would not recommend to exchange Sake with Shaoxing or vice versa. It would work in a pinch, but the result would not be perfect.
Maggi is the best, although it’s way more expensive than kikkoman, or most other soy sauce brand.
I have honestly not had any problems cooking Chinese dishes with Japanese soy sauce. Chinese light soy sauce has practically the same uses. It’s dark sauce that has no parallel in Japan.
@@alanthedinosaur5454 That‘s what I meant. Sushi with Chinese soy is no good and a sturdy Sichuan dish with Japanese soy tastes weak.
I love eating this dish it would never have thought to cook it! Your family breaks it down to easy steps and I love all the insights and history too!
I am learning a lot from your Dad. Thank you so much for sharing his knowledge. You have a beautiful relationship with your family. Inspires me both in life and in the kitchen. Thank you🎉
The kids are just adorable!!
I love your videos. ❤
Real chef advice.
Most crispy ones are eaten by the chef.
By the way I miss my dad and I love your dad and his passion
I just started watching today and his confidence is next level
I am from Pakistan and your channel is my door to actual Chinese cusine other then hakka.
I loved the deviend method and till today we assumed that with shell shrimp isn't deviend as we do it the harder way
By slicing the belly side surgically . A cumbersome method enough to not eat shrimp but this was cool.
God bless ur dad and ur Mastermind chef mom as well.
Stay safe and great family home cook channel . I wish u all the luck and prosperity
Hello Lau family.
I been watching your channel for only 3 weeks and have with my partner Elise. We have made won tons for soup. To be honest the 1st attempt was an epic faliar. The best thing was that my wife for the first time in 7 years had a go and she absolutely naild it and I had to get her to give my dumplings for the stam of approval 😂😅.
So I made beef and black bean and we loved it.
We just need a little more practice and work on the amazing food.
Thank you for your recipes.
🦈🦈🐨🦘🇦🇺🦘🇦🇺👍
Made your prawn with black bean sauce - wow thank you! Took a pic but don’t see a way to send it on UA-cam!
Looks wonderful!
Great video. At some point I decided to try a black bean dish at the chinese restaurant without knowing what to expect. Was the best choice ever.
one thing to note:
its generally a good idea to buy shrimp without heads. If they have heads they need to be frozen shrimp that are cooked immediately after thawing.
Upon death, shrimp release an enzyme from the head the deteriorates the meat. If you ever notice sometimes when eating shrimp with the head still on, it may have a "powdery" broken down texture towards the area where the meat is near the head. Thats the unpleasant result of the enzyme.
Recently stumbled upon this channel. Great show. Subscribed. Keep up the good work!
Randy, just letting you know that my family just loves your youtube and website. They are both very well presented. We call your sites DAD'S made with Lau ..., our little metaphor. Ty
Thank you for the historical overview of soy sauce!
I absolutely eat the heads and shells (unless they're too tough), that's where the best flavor is!
This is great, I'll definitely give it a try
Nice video, always enjoy these! But I have to say, Lee Kum Kee Gold label soy sauce for life - Hong Kong company making the best widely available soy sauce imo. ;)
I cooked this tonight. Absolutely fantastic. Thank you my friend for this delicious meal.
喜歡聽到有廣東話和英文的頻道
好多謝您嘅支持！老劉㊗️您同家人健康快樂！
你的视频做得好专业，伯父做的菜品都好棒 学习了
非常感謝您的支持！老劉祝福您與家人安康！幸福快樂！
Thanks for uploading!
Daddy Lau makes it easy to cook at home.
What brand of wok do you use? I want to learn to cook Chinese style food and your videos are very educational. Thank you!!
Your son is adorable ❤
Отлично приготовлены креветки , стоит приготовить ! 👍👍蝦煮得恰到好處，值得一煮！👍👍
非常感謝您的支持！老劉㊗️您同家人健康快樂！
Love this recipe and also want to learn ketchup shrimps
I recognized that California Kikkoman soy sauce plant in the video. It's in Folsom. I see it when I go to Kohl's. 😀 It always looks so quiet, like no one works there.
"that's a good rating" you're a great dad, randy
4:50 lol him saying he hasnt seen the bottle in a long time means they dont use kikkoman at home (anymore) lol but they are using it now because they are sponsored by them
I like to hear it,I learn more cooking, and the secret haw to cook
Tiger prawns are popular in Southeast Asia. We call them prawns even though they’re saltwater
I call them all shrimps 🤭
Saludos desde PERÚ 🇵🇪🇵🇪🇵🇪
Thanks
Thank you so much!
Hi Randy. Another great video. But I find it really difficult to devein shrimp with a toothpick. Are you eating the skins on that shrimp? Thank you!!
That small toothpick trick is a highlight for me
thanks for share
Can this be black bean garlic sauce you buy in the store?
一睇就明，学到好多嘢👍
感恩有您嘅支持！老劉祝福您同家人健康快樂！
Prawns are definitely not mostly found in freshwater. This is an American generalisation. In countries where prawns are more common than shrimp, the majority of prawns come from saltwater.
Kikomann soy sauce VS Chinese soy sauce. Should you use Japanese soy sauce in Chinese dishes?
Sorry, this isn't a specific question about this video and you may have covered it in others, but what is your recommendation for a gas camping stove to use with a wok, please?
Randy, your son is so handsome
There’s an error in your translation.. at 10:31 your dad says to “slow down the fire” meaning to reduce heat, but your translation is opposite, saying to “turn up the heat.”
link to flat bottom wok?
I have questions, I made to recipe and it was the best, but is there problem why my shrimp shell doesn't come off easy? I cut down the back and devined.
Prawns are more straight and shrimp are more curled?
Can we get a recipe for shrimp with lobster sauce? Please.
Metal spatula with non-stick coating?
Hello thank you for the most amazing wonderful super delicious incredible Recipe and thank you for your beautiful video enjoy 💗💗💗🥰💧💕💕🌹🌹🔴💌💜🔴🟥🟧🟡🩵❣️🛑🟣🟦🩶🔵🟠🟠🩵🩵🟡🟧🟥🌹💢💕🥰🥰💗♥️♥️♥️🌹🌹🔴
How did you even find prawns?
Japanese soy sauce has a different taste to Chinese soy sauce, the Japanese version is more salty
lee kum kee > kikkoman
Ok, are they eating the shells?
请问豉汁是一粒粒黑豆豉？
是的，把豆豉浸軟壓成醬狀就可以了，也可以買現成的豆豉醬。非常感謝您的支持！老劉㊗️您與家人健康快樂！
其實海鮮煮之前會唔會洗下佢?
我已經洗過之後才擺放在鏡頭前，好多謝您關注我哋！老劉祝福您闔府安康快樂！
In general vernacular, there is no difference between shrimp and prawns. There is no difference between cyclones and hurricanes. It's a geo-cultural construct.
You only list an electric burner above but your dad is using a gas burner in his video. Where did you all get the gas burner???
Did I miss the black beans?
4:25 One teaspoon black bean sauce
He added black bean sauce to the liquid sauce ingredients that got mixed into the shrimp when it was done cooking. There are no whole beans in this recipe.
@@poturbg8698I bet that a side dish of black beans would be great with the prawns!
❤❤❤ ❤❤❤ ❤❤❤ ❤❤
Shrimp eye contains water and thus will pop and splash badly, particularly deep fry.
Prawn should not be over cooked...
Depending on your fire or heating strength, 1.5 minutes is maximum.
Over cooked prawn are spoilt,
Pls try for yourself.
Boil or fried, medium size prawns 1 minute is good.
My Chinese prawns a better chilly garlic tomato sauce waywayway better
I am subscribed