Lucas Sin’s Calamari Toast with Sweet and Sour Sauce | Food and Wine Cooks | Food & Wine
Vložit
- čas přidán 29. 06. 2024
- Lucas Sin knows that seafood street food is an eastern culinary mainstay. Do you want a fun, fishy snack for an off-beat kind of day? Calamari Toast might be the recipe for you. Hibiscus lends a fresh floral essence to the dipping sauce, while fresh seafood, and Chef Sin's secret ingredient -shrimp paste-, gives this dish all of the briny ocean flavor that Asian cuisine is so well known for. If Hong Kong street vendor specialty is the vibe you need at your next party, serve these.
Get the recipe: www.foodandwine.com/recipes/c...
#FoodandWine #Calamari #AsianFood #Seafood #StreetFood #Toast
00:00 Introduction
2:24 Prepping the Seafood
3:40 Making the Filling
4:51 Making it Toast
6:12 Frying
8:17 Taste Test
Thanks for watching! Subscribe to the Food & Wine CZcams channel by clicking here:
czcams.com/users/subscription_c...
or the subscribe button above-and don’t forget to turn on notifications by clicking on the bell.
For more great videos, check out:
-Beat The Receipt is the only affordable cooking challenge that gives a pro chef and a food influencer $20 each to shop for and cook a meal for two using the same main ingredient! bit.ly/35jMcrF
- Food & Wine serves up delicious dinner inspirations, recipes, and how-tos: bit.ly/2OjqwT9
More ways to follow Food & Wine:
Instagram: / foodandwine
Facebook: / foodandwine
Twitter: / foodandwine
Website: www.foodandwine.com
Subscribe to Food & Wine: www.magazine.store/food-and-w...
Food & Wine inspires and empowers our wine- and food obsessed community to eat, drink, entertain, and travel better-every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed.
How to Make Calamari Toast with Sweet and Sour Sauce | Food and Wine Cooks | Food & Wine - Jak na to + styl
Get the recipe here: www.foodandwine.com/recipes/calamari-toast-with-hawthorn-sweet-and-sour-sauce
I'm so astonished by Lucas's sense of wit. He honestly makes it obvious he's the smartest guy in the room, but he does it with reverence and humility and yet never
relinquishes his dominance. A truly superb teacher and a terrific example of a culinary master and educator.
More lucas sin please! This guy needs his own cooking show.
Lucas Sin is my favorite !!! Will absolutely try this recipe. Feature him more!
Even if you have no plans of making his recipes, I urge you to watch his videos! You can learn so much technique watching Lucas’ videos. Thank you chef!
Lucas Sin is definitely my new favorite guy😍
Lucas is an outstanding presenter/chef. He's clear, knowledgeable and unpretentious.
Lucas Sin = auto click & watch
He's so great on camera. Fun and insightful :)
You're telling me. That haw flakes aren't just a treasured childhood candy?!?!?! And that you use it to make sweet and sour sauce?!?!?!
I feel shame to not know about it 😅
The ratio of calamari to shrimp makes this sound more like a shrimp toast. Still delicious im sure, going on my cooking list :)
I Love watching Lucas Sin create such deliciousness. I would love to try this!
That shrimp paste you used is absolutely my favorite condiment. I can eat it in moderation right out of the jar. Your recipe is looking really nice too.
This guy is an absolute legend I love him
MORE LUCAS SIN PLEASE 🥺
"you could eat it all day . actually you probably dont for health reasons "
lol just what i was thinking !
I have this in Hong Kong every time I see it on the menu, the one I had is dipped in mayo. Its friggin magical
In Hong Kong they use shrimp or squid?
@@charliechan8541 shrimp, i havent seen one using squid so far
Amazing. I love his food soo much.
Licas Sin is the HOTTEST new chef in America. He blows everyone else out of the water 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Ya'll think maybe we have different ideas of "easiest recipe in the world" lol. Looks great with a ton of stuff I love!
Yeah, he's said that multiple times and I can't help but fire back, "you lost me at step three!" every time.
Yummy, fluffy and crunchy!
This is the most glorious dish I have ever seen.
Chef Lucas bringing us another banger
Chef Lucas slays again!!!
must have these toast!
Its kind of croque monsieur ,it just gave me idea to tope ot up with some lobster bechamel ,gratine and serve with poached egg on top!
We love you LUCAS
Keep'em coming Lucas!
6:08 i like that lil brow raise
It does get better...get it at dim sum!
I remember eating those flakes when I was a little kid
Lucas we need to hang out bro. Anyone who’s cooking with haw flakes I need to buy them a round!!
We used to use haw flakes as pretend-host when we did our first communion practice is primary school :)
I read the title and thought yuck! But I love him so I watched. Now I want to go buy some shrimp and squid!
My mother used to make something like this, but she would gently toast the bread first to dry it out. The idea is this way it wouldn’t absorb that much oil. I wonder if that holds any truth
This basically a calamari version of the Cantonese shrimp/fish paste toast.
Might be a worthwhile experiment to see how many of these can be eaten for how many days before consumption of these becomes a detriment to someone's health.
Anyone know the gyuto he is using?
Same method makes for fishcake toast.
1:21 Hawthorn flakes are made from cranberries ;)
You wish. It makes no economical sense to process cranberries into haw flakes.
@@azelynhirano7737 And what about cornflakes?
Haw flakes brings so much childhood memories to me, but I've never seen it being used in cooking. Why didn't he just use hawthorne fruits instead of haw flakes?
I believe he described it as being concentrated, and also the fact that they dissolve when heated like that making it easier to cook with.
I've never seen an unprocessed haw fruit ... I bet they don't travel well.
The Chinese chives he used look like kutchay/garlic chives?
What's with the colors on this video??
Isnt this menbosha which translates as shrimp toast
Just noticed that's what he calls it too
Lucas Sin? Yeah that’s a click
Won’t be able to find some of these ingredients.
oh well
Why not? There all avail in ctown. Lazy!
4:48 you could tell professional chef is tired of those healthy options whole grain toast bullshit 🤣🤣🤣🤣🤣🤣
So it's basically an oil sponge with shrimp aroma?
"You don't want it to soak up too much of that oil."
*makes the batterless bread swim in a pool of less-than-hot oil
Lucas, your videos are phenomenal but the music on this one is so awfully out of tune I can’t pay attention to your words. Better no music than what was on this one.
Bullshit....70% shrimp along w shrimp paste!
In all seriousness, how many people actually will make this type of dish given you would need like a gallon of oil? Plus you aren't even make like 100 of eggrolls to make it worth the effort and the amount of oil.
Reuse the oil. Strain/filter and reserve. Use a smaller vessel to use less. Or use just enough oil to reach just above the height of the toast. Or maybe this recipe isn’t for you.
@rollercoaster24 Did you make this dish and went through the cleaning process? Or was that just a simulation in your head.
@@BS-my2ky I can ask you the same thing. I’ve fried food multiple times at home. Don’t know how that concept was so hard to grasp you had to ask me.
Clearly some people do since this is a traditional dish. My mom used to make it all the time.
You don't need a gallon of oil tho, just use a proper pan for frying, like a wok or something similar.