🦐 How a Chinese chef cooks Garlic Shrimp! (蒜蓉蒸蝦)
Вставка
- Опубліковано 12 тра 2024
- Thanks for Kikkoman for sponsoring this video & congratulations on 50 years of brewing soy sauce in the USA! Learn more here: kikkomanusa.com/homecooks/50-...
Photo credits: Kikkoman
Watch Daddy Lau teach us how to make Steamed Garlic Shrimp. It’s a Cantonese feast classic that he always makes for Lunar New Year and now you can make it too!
Mungbean Vermicelli: amzn.to/3GKuIYY
------
👩🍳 JOIN THE CANTO COOKING CLUB 👩🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/42mQDzk
------
🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/steam...
🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
/ madewithlau
👋 CONNECT WITH US 👋
/ madewithlau
/ madewithlau
/ madewithlau
/ madewithlau
------
🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Gas Burner: amzn.to/3OJJ68q
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
------
🔗 LINKS MENTIONED 🔗
FlavCity with Bobby Parrish: • How To Buy Seafood At ...
America's Test Kitchen: • Why You Should Be Buyi...
Noal Farm: • Amazing Shrimp Fishing...
Wondastic Tech: • How Shrimp Are Caught ...
The Fish Society: • Quick and Easy Way to ...
------
⏲ CHAPTERS ⏲
00:00 - Soak vermicelli
00:52 - Devein shrimp & shrimp sizing
01:43 - Trim shrimp
02:28 - How to pick shrimp
03:08 - Cut backs of shrimp
04:18 - Cut ingredients for garlic paste
06:01 - Cut & drain vermicelli
06:48 - Heat oil, bloom, & season paste
10:17 - Season vermicelli
10:41 - Add garlic paste to shrimp
11:19 - On steamed garlic shrimp
11:43 - Steam shrimp
------
💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
-----
🎵 OTHER CREDITS 🎵
Produced by Randy Lau
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Join the Canto Cooking Club: bit.ly/3HPJzl3
Get the full recipe: madewithlau.com/recipes/steamed-garlic-shrimp
Hi Randy, just wanna ask.... If i want to cook the shrimp for later, can I just arrange everything on a plate in advance and then refrigerate it? Will the vermicelli turn to mush? thank you
Daddy Lau flexing on everyone with that hot plate pull
he trained his whole life for this moment
chef hands!
asbestos hands...mark of a man who has worked his whole life in a kitchen. RESPECT
Love to watch your channel, since losing my mom 3 years ago, I miss communicating with her in Cantonese. Your dad’s Cantonese reminds me of my mom when she was teaching me how to cook different Chinese dishes.
Daddy Lau is completely authentic, genuine, and impossible for anyone to not love him.
You are also awesome and great to see how much family means to you
劉師傅…你講解得好清楚同埋容易明瞭⋯⋯好多謝你的分享😊願您同家人龍年身心愉快🎉🎉
Mr Lau is a great chef in his own rights.Love his cooking with simple instructions and easily available ingredients. Keep up the good shows.
i love watching and listening to him, his Cantonese speaking seriously reminded me of my grandma. and the recipes is to die for.
伯伯,
恭喜
恭喜
祝您新年快乐，健康长寿，万事如意
🥰🥰🥰 sending you well wishes from Indonesia..
非常感謝您的支持和祝福！老劉祝福您和家人安康！新年快樂！萬事如意！
@@MadeWithLau ❤
Happy New Year Lau family! Thank you for your patience in teaching us all.
Thank you for sharing yet another lovely recipe, Daddy Lau!
Thank you so much for posting these New Years Dinner recipes.
I’m hosting my immediate family this year and will be making this, the yee mian, and lou bak gou!!!
Daddy Lau is so authentic in his presentation!
Wow. Great content. Great editing. Great cook. 👨🏻🍳 ü Thanks for creating this channel.
We always have Kikkoman soy sauce in our cupboard. That said, the go-to soy sauce for us is Pearl River Bridge. There's a big difference between the two styles of soy sauce. Both are great of course!
Kikkoman is another level than Pearl River brand. Your go to should be Kikkoman.
Thanks for sharing this recipe.
Its my favourite cantonese cuisine since childhood and also an inspiration to my cooking path.
Thank you Daddu Lau!
Wish you and your family a great Year of Dragon with good health, happiness, and prosperity. 🎉
I love this guy. Have cooked lots of his recipes with great success. Best wishes from England.
love the history sprinkled in your videos
新年快樂大廚師非常感謝你的全家對我說新年快樂
A very happy and healthy new year to you and all of your family! This video has really made me hungry for shrimp so I am off to the store to get some to add to the crab legs I am serving this evening. Thank you for the teaching.
Thank you for sharing your culture and recipes
Thank you Lau Family for your delicious recipes & wishing you all a happy and prosperous Chinese New Year! 🧧 ❤🐉
T his recipe is definitely a winner!!!!
I made this dish for my family for Lunar New Year it came out perfect everyone loved the sauce and vermicelli thanks!!!
我是在美國留學的廣東人，很感謝你們讓我看到如何在異國復刻出家鄉的美食🙏
好多謝您嘅支持！老劉㊗️您新年快樂！學業進步！身體健康！
This is something I have to make. Thanks for providing good cooking from a Chinese chef.
I have multiple kinds of soy sauces, but always have a bottle of Kikkoman as well. We always go to restaurants and have this kind of recipe with king crab legs or snow crab. But this looks like a wonderful one to do at home! I will try it out for Lunar New Year!
Boss level shrimps, thank you for sharing. Love your videos 🫡
Fantastic recipe! I am defrosting a bag of shrimp as I type this and I think I will give this a try if my local store has the noodles for it. I also love Kikkoman sauces and a small dispenser bottle of Kikkoman soy sauce is always on my table.
Looks delicious! Thanks for the history on soy sauce!
I love this channel 😊
This recipe is excellent, and feels healthier than the salt/pepper shrimp that I been making regularly!
劉師傅⋯你講解同埋示範都好令人容易明白同上手快，好多謝你嘅分享😊 望你同家人都係龍年身心康健❤
唔好客氣，好多謝您嘅支持與祝福！老劉衷心祝福您闔家安康！龍年快樂！萬事如意！
Happy New Year! Thank you for sharing this wonderful recipe. I love shrimp 🦐
Happy New Year!!
Daddy Lau and family... 恭喜发财 🎉🎋🎊🧧
Happy Chinese new year!
That looks delicious!!
Simple and delicious dish. TQ and Happy CNY to your family🎉
我学着做了 家人们都很喜欢❤ 祝刘爸爸刘先生一家新年快乐🥳
非常感謝您的支持！老刘祝福您闔家平安！新年快樂！萬事如意！
預祝劉師傅及家人新年快樂、身體健康、步步高升！
非常感謝您的支持與祝福！老劉衷心祝福您闔家安康！新年快樂！萬事如意！
@@MadeWithLau 多謝多謝！
Looks yummilious ❤
Good job on the vid!
Perfect content, keep it up.
Thanks for sharing
Here’s a tip for lifting hot plates out of steaming woks, I just stick on my washing up gloves and use hyper speed! Works every time! Place the hot plate on a cold one and you can carry it with bare hands to the table.
HAPPY LUNAR NEW YEAR 🎉❤
The garlicky, ultra flavor-bomb 粉絲 is almost (pretty much) the best part.
Fantastic dish for that lunar new year gathering, simple and full of umami flavor ! Happy Lunar New Year of the Dragon to everyone ! :)
Wonderful 👍❣️
May all you Family enjoy a Wonderful Safe and Happy New Year! -Bob...
Can you please make a video in Hoisan launguage?
Hi Can u do a video using sweet potato noodles? Thx
I luv chinese food but confused about noodles
这个菜看着很简单，介绍的很详细，看得出来是花了时间制作的，我按照视频做了，其实难度也不小，看得出来厨师这几十年的确实不简单，点赞
非常感謝您的支持和讚賞！老劉衷心祝福您闔家平安！新年快樂！身體健康！
蒜蓉開邊蝦！😎🤟🏻
Can y’all do char siu bao next?? Thanks!!
Спасибо Шеф! Готовлю по Вашим рецептам, Большое Спасибо Вам от всей моей семьи!👍👍谢谢酋长！我按照你的食谱做饭。我全家非常感谢你！👍👍
Wrong Chinese, 酋长 is tribal chief not chef 😂
Someone on Reddit forum suggested that I should make stir fry shrimp 🍤 to celebrate Lunar New Years too because of the Cantonese word "HA HA" meaning to laugh which means laughter is good 👍
Thanks Daddy Lau for this recipe seems everyone love this steam garlic shrimp so much and has their own way of making it. And love the chef hand for the hot plate pull which I definitely need more training before I can do that 😄 Happy Chinese New Year to you and your family & wishing you have a wonderful year ahead.
I have a curved knife designed to slit the shell & slide out the vein. Would using that, with any vein bits left, work instead of the double step of deveining all the shrimp and then slitting all the shells?
(And lucky me, I live in a shrimping village!)
Happy Chinese New year!!! (soon, 2/10/24)
As Cantonese person we don’t use kikoman I used it before and it is much more salty than the Chinese brands but I rather use Lee Kam Kee sauces instead
Diamond hands
Okay, so if I wanted to make both Daddy Lau's steamed fish and this steamed shrimp recipe at the same time (because why wouldn't you)... could I steam them both in a two-tiered steamer pot? Or would the flavors from one dish cross over to the other?
In my experience, you can, but you should put the fish in the top pot. (Just my experience, I'm not a pro...)
I put the fish on the bottom as it would take longer to steam-this way you don’t need to move so much if you put the shrimp on the bottom!
What is that 9 cantonese dish for new year? Please let me know maybe I can show some skill to my cantonese husband on this new year
Hands of steel. Omg, I would cry. 😂
❤❤❤
Can you cook a fried butter fly squid.
😋
Should pour some beat egg on top of the prawns when steaming....
Mmmm😋👍
劉師傅，我家中有糖尿病人，請問可唔可以唔落糖做個汁?
好多謝您嘅支持！完全可以唔落糖的。老劉祝福您闔家安康！新年快樂！萬事如意！
🤤🤤🤤
蒜蓉蒸蝦粉絲更好吃如果家人喜歡的話下次可以嘗試一下如果想要更美味的話可以用大蝦來煮
非常感謝您的支持！老劉祝福您闔家安康！新年快樂！萬事如意！
Good recipe why is the video blurry
Your Dad's burn tolerance is strong! lol
讚啦
非常感謝您的支持！老劉㊗️您同家人新年快樂！身體健康！
The shrimp is pretty big, it should be 30/40 per kg, 1 kg 30/40 shell on after peel equals 1 pound 30/40
Крутой у тебя батя!
I don't question your using a Japanese brand oyster sauce. I question why you use "oyster flavored sauce" rather than actual oyster sauce.
蒜蓉蒸蝦通常用罗氏虾啊,
非常感謝您的關注與分享！老劉㊗️您同家人平安！新春快樂！
請問老師為何粉絲不軟身
因為蒸蝦的時間只需八分鐘左右，所以粉絲擺碟前一定要浸夠軟身，最好用大熱水浸軟瀝乾水份再擺碟，這樣就夠軟身了。非常感謝你的支持！老劉㊗️您同家人安康快樂！
Where's Cam? Did he get to enjoy the dish? Who's baby is the second one?
He was just eating in another room haha didn’t wanna be on video that day. That’s my nephew!
@@MadeWithLau Cool!! Looks a little like Cam. Did he have any of the shrimp?
Father Lau is a demigod!
12:50 You mere mortals can use your tools, I'll just use my chef asbestos hands.
What a Chad, awesome 😂😂
um...
At this point, what doesn't your dad know how to cook
If you’re making it for New Year, don’t cut the vermicelli as it’s unlucky. The noodles represent longevity so by cutting it, you’re supposedly cursing everyone to a reduction in longevity. That’s the superstitious ways of our culture I’m afraid lol
lee kum kee >>>>> kikkoman
Let's face it - Japanese sourced foods are safe; Chinese sourced foods can be tainted (dangerous). Everyone knows this (see 9:30)
Enjoy radiation
No wonder your father uses Kikoman soy sauce. He is old time Chinese people and we don’t use lo fan soy sauce on our food. U guys get paid for using kikoman
use chinese brands, we know what the japanese did and refuse to acknowledge
Cool recipe, gotta try this some time!
新年快樂! (san1 nin4 faai3 lok6)