🦐 Your new favorite shrimp dish, haha (Salt & Pepper Shrimp 椒鹽蝦)
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- čas přidán 1. 07. 2024
- Watch Daddy Lau teach us how to make salt & pepper shrimp! He’ll walk you through each step to get the most addictive shrimp dish that’ll be sure to bring happiness to your year!
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Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3RsDdvY
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/salt-...
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- 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!
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🔗 LINKS MENTIONED 🔗
Seafood Watch (for sustainable seafood choices): www.seafoodwatch.org
Marion's Kitchen (Salt & Pepper Squid, not fried): • Ultimate Chinese Salt ...
Morgane Recipes (Salt & Pepper Fish): • Salt & Pepper Fish - C...
Made With Lau Salt & Pepper Recipes
Salt & Pepper Pork Chops: • 🤤 Dad's YUMMY Salt & ...
Salt & Pepper Chicken Wings: • 🤤 Chicken Wings: The C...
Salt & Pepper Tofu: • 🤤 Your new favorite t...
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⏲ CHAPTERS ⏲
00:00 - Devein shrimp
01:08 - Trim shrimp
02:17 - Slice shrimp shell
04:23 - Dry & season shrimp
05:03 - On shrimp symbolism and salt & pepper dishes
05:49 - Cut vegetables
07:40 - Prepare dry seasoning
08:08 - Fry shrimp
10:42 - Stir-fry everything
12:27 - Plate & serve
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
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/3HVl2fe
Get the full recipe: madewithlau.com/recipes/salt-pepper-shrimp
I’ve been waiting for this this will be yum thank you
I support your video
My mom and me loves your channel so much. I am only 9 years old. We are from Malaysia! Keep it up. Daddy Lau is the bestest Chef!
Awwwww thank you so much for watching!! We appreciate you and your family!!
This really makes our day of your reply. Kong Hei Fatt Choy to you and your family! 😊🧧🎋🍊
My single mom taught me to cook when I was about 10. Simple stuff but I helped her get dinner started since she worked sorta late some days.
How in the heck could anyone possibly understand the gibberish coming out of his mouth
@@MatthewMS. By using their eyes and reading the subtitles. I guess you don't have any.
What I respect and admire is he will teach you all his secrets which very few Chefs will take time to explain! He is a honest and is truly willing to reach his cooking techniques. Thank you Chef Lau my deepest respect
this channel has been a HUGE lifesaver for me. I moved to a new city for uni and trying to cook lots of healthy food under a budget was really tough. Thankfully, the chinese grocery store nearby has really good deals on their vegetables. I've probably cooked about a quarter of the things on this channel but theyre always super tasty haha. Thank you for making such awesome and accessible content!
Chinese cuisine never fails to impress me. So much rich cuisines and dishes and this is no exception!
I will always thing of how glad I am to have discovered your channel last year. Love the way your Dad cooks! You can tell his dishes were made with Lau-ve!
Hi Lau family! I’ve just finished working my way through all of your old videos and they’re terrific. Not only have I made some great Chinese food, but I’ve picked up tips from Daddy Lau that have made my western cooking better, too, and I can’t thank you guys enough. Do you guys have any plans to do chicken in garlic sauce? That’s my all-time favorite American Chinese restaurant dish but I haven’t had any luck with any of the recipes I’ve found online. Anyway, just wanted to say thanks and good work!
I appreciate you and your family for documenting this.
Live long and prosper more Daddy Lau. May you and Mommy Lau be blessed with great health and happy CNY too. Yum Seng Sik Ho!
YAY!!! This is one of the recipes I requested!!! It gives me such great confidence to cook for my parents when I'm getting all the tips from Chef Lau!! BIG ❤ & HUGS!!!
Your family relationship is beautiful and I know how much work it took for you to get your father on camera to reveal his 50 yrs of experience. Thank you
Hello from Hong Kong!
很喜歡你爸爸教的傳統粵菜！
香港很小youtuber做😊
最喜歡你們的鹹湯圓食譜❤
好多謝您嘅支持！老劉祝福您闔家健康快樂！
This was my fave dish at a local Chinese restaurant when I was a kid. Can’t wait to try making it
Oh wow, this is one of my all time favorite dishes! I cannot wait to make this!
I'm so excited to try this! We have tried the other shrimp recipe with garlic and my family can't get enough of it. Thank you from our family to yours!
a great channel of Cantonese dishes cooking! love it much and looking forward to more local
dishes videos
👍🏻👍🏻👍🏻
LOVEEE how the crisp is complemented by the shell-on shrimp! So good over rice or just as is 😋
A master, very informative and detailed instructions. Tried and liked this recipe. Simple
Evey recipe I've tried has been mouthwatering and are now firm family favorites.
Thank-you so much
I love it, keep them coming. Masterclass!
I love watching your cooking style sir lau...happy cooking 😊
Today I made it! Thanks for your recipe. 好正。
Love your dad watched him for awhile ..❤❤love this man
This is on our table later! Happy new year
This was already my favorite shrimp dish! Now I know how to make it, thanks.
Wow that looks delicious, thank you for sharing 😊
That looks so yummy. I saw the mushroom and bok choy dish on your dining table. Can Daddy Lau show us this one some time in the future please? Mum used to make that for us and we loved it.
as a chef I have always used other peoples recipe as a guide line taking in new ideas and developing them into my own style but for some odd reason I am terrified of changing Daddy Lau's recipe lol. having this much respect for someone I have never met is weird, it's just weird...but yeah huge respect to Daddy Lau
why? cause the shrimp heads?
As a Romanian nothing to do with China so far away... he is literally what I think about a Chinese person his face can be on the flag for real ! Hard-worker resilient passionate dedicated family centered humble but royal at the same time serious intense and a bit funny as well ! all those words came to my mind also many years ago as a child watching my first Jackie Chan movie ...
Just did was Georgeous !! One thousand thanks ! Daddy Lau is the Boss
Thank you for another amazing recipe. Gong Hay Fat Choy! Wishing you and your family best of health and happiness.
Im a subscriber at 2min in the first vid i see. super good questions!
I searched for how to use norwegian shrimp shell and i luckily found you guys! i love it! thank you so much for a super nice vid about this ++++. Love the direct translation aswell as the english one ;D The secrets and honesty and tips i appreciate sooooooo much! ofc the cooking techniques, that i searched for at the start. Thank you veeeeeEEEEEERY much! what a lovely vid! Deepest respects from southeast if norway :D::D:D:D
Beef boy! Man, he's grown so much! Much love to another awesome episode featuring a real classic dish!
Its one of my favorite dish to order..now I know how to make it..thank you🥰
Wow.. thank you Mr. Lau for the Tail cutting technique with Shrimps tails.
Thank you for this recipe. I made it and it was a hit with the kids. Glad I didn’t need to use a lot of oil!
Thanks Uncle. It was amazing!
Thank you so much for sharing the gift of your father and his talents! It's wonderful, particularly as many of us are not able to afford premium content/cable. Much respect and gratitude.
Ugh your channel is one my favorite!
Great recipe! Fun to watch!
Looks very delicious. I will try it.
Uncle Lau is a very accomplished Chef....!!
Omg. Your dad is the best. I’ll be making this Friday
Love the video. One of my favorite dishes! My mom and I always fight over the shrimp heads
My favorite food channel now, made hot sour soup was little hard to find ingredients but small Asian shop I found had it all!!
I tried this for dinner tonight and loved it! Thank you.
Amazing cooking Daddy Lau! ❤
謝謝這次的視頻！ 我娘家也是台山人。每次看到劉師傅就讓我想起我外公。雖然他人不在了，可是我腦海裏還是充滿了我小時候他做飯給我的回憶😊。很感謝你們的影片讓我們有機會學習做豐富的廣東菜❤～
椒鹽蝦也是我家最愛的其中一道菜，想問下劉師傅為何這次選擇不翻炸蝦呢，效果會一樣嗎？😊
唔好客氣，椒鹽蝦是不需要翻炸的。非常感謝您的支持！老劉祝福您闔家平安健康！幸福快樂！
I love these, but the squid more. So good! I can't wait to try & make some with tofu too. Thanks!
When it come to salt & pepper fried shrimps, I eat the shell too. It's so crispy!
Can’t wait to make this dish for dinner tomorrow ❤
My favorite asian cooking channel. Thank you both 😇😭
mmm,your food make me so hungry!😊 Daddy Lau is !🔥
That's my favorite dish. Love 💞 send from FL. Cheer up bro. Nice work.
he cooks the best meals!!! you can't help but leave a like and a comment! he is born to cook!
OMG. I was waiting for this. Thanks a lot Daddy. Also please show how to make Oyster omelette .
I would love to learn how to cook with a wok and I am going to try this because I use all the ingredients in this dish. Wish me good luck
The vibe your dad teaching makes me remind of my dad
love this vibe
唔该晒
好多謝您嘅支持！唔該曬！老劉㊗️您及家人健康快樂！
Salt & Pepper Shrimp is my ABSOLUTE FAVORITE! and I don't have any Chinese restaurants that make S&P Shrimp where I live... thank you so much for sharing❤ guess what I'll be having for dinner tonight 😊
I made this today and it turned out bomb good 👍👍👍👍👍
Thanks so much been waiting for more seafood dishes. Would love someday to see his take on 水煮鱼 Spicy Fish.....thanks!!
That’s Sichuan cooking. Very different. It’s almost as hard as asking an Italian chef to cook French food.
He didn't make enough. I would need a whole plate of those delicious shrimp😋🍤
Looks so good
Delicious! The skin is the best part!!! ❤❤❤
Hi my friends... Look delicious yummy 🤤🤤Thank for sharing, very nice 🥰🥰😘
That wooden chopstick oil trick is life altering! Prime example of wisdom.
I love Salt & Pepper squid, shrimp, pork - pretty much anything. I eat the whole shrimp, heads, tails and shells. They fry up crispy. I think maybe somewhat smaller shrimp are easier to eat whole. I always use Szechuan pepper for Salt & Pepper dishes.
Po sing down the road makes this. One of the only times I eat the shell. So good
Awesome and thank you. Love this especially since many restaurants put way too much breading and the shrimp to flour ratio stinks.
Made my day
This is probably my favorite standard Chinese restaurant dish.
I love everything you cook. Do you have a recipe book , where can I buy this tnx
I'm not a shell on shrimp fan, so my Fav edition of this is Salt & pepper squid. I could eat 3 dishes of that in one sitting lol
I love your dad’s Cantonese dishes. Wish we can visit your house 🏠
Congratulations on making a million subscribers!
That is what I need for shrimp
Thanks 😍❤️👍
Thank you ❤
This is awesome
Do you do more than just cooking videos? Your creator style is on point!
Thanks for the toothprick tips. When I cooked shells on shrimps I usually don't remove the vein.
I really like shrimp 🍤🤩
Daddy Lau showing how to NOT have to cut the whole onion and keeping the rest of it whole when you need just a little was a eye opener for me🤯😂🤔👍👍😂😂ha ha ha
Watching from RIYADH KSA ❤❤❤❤❤❤❤❤❤
Ohhh love that
same seasoning and technique for making salt and pepper pork chops?
Thanks for everything you guys do! =)
Thanks for saving cultural cooking ❤️❤️❤️
Hong Doy, Heck Fahn La. Yeah, man. Hoisan Chefs are the best.
the way your dad says Hong Doy heck fan is amazing, I always wait for that line because we share the same name "Hong". sometimes I would be like, it's dinner time?! what is your full Chinese name?
Cutting the tail has another benefit being the end of the tail is the part that holds the most water. It helps prevent a lot of splattering frying in oil if you cut the end of the tail off.
Daddy’s Lau , could you please tell me why you have to heat the Wok on high before adding oil instead of adding the oil first before heating?
Question: I've eaten something called Crystal Shrimp where the shrimp is fried, shell-on, and then eaten as-is with a light dusting of salt. Is it similar in prep to s&p shrimp?
I also use a chopstick to test oil temp
Can I use the airfryer instead of deep fry in the oil? Thanks
i love chimese food ... especially when it hot
BUT ... whatever dady lau cook ... i will never fall in love with chinese communis party and xie jin pig
Hi Lau, are you able to teach us how to make a vietnamese lemongrass pork
Love all your dishes! You are tops! 😊
I don’t remove the shells to eat. I like the crunch of the shrimp with the shell on
would the oil smell for reuse since its shrimp ?
Im not sure why i never thought of cutting an onion by the layers instead of cutting them in half or quarters! That's so genius 👏
Alternatively, a shallot works in this context, since the flavors are similar enough. Depending on your preferences, this is a suitable alternative.