From properly cleaning his prawns to showing how to butterfly them, Chef Boy Logro goes into detail on how to prepare his Prawns Teppanyaki!
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00:00To all idols in the kitchen, as a promise, you won't do anything but eat a lot.
00:09So what we're going to do is prawns tipaniyaki.
00:14This is the delicious one because it has a lot of prawns.
00:18So what we're going to do is, I have a chopstick or bamboo stick.
00:24This is the technique on how to remove the vein.
00:31So we're going to flip it like that.
00:34One, two, we're here.
00:38We're going to poke it like that, deep.
00:41And you're going to let it go.
00:43Then you're going to hold it well.
00:45Then you're going to pull the root.
00:48Try one.
00:50There.
00:52There.
00:54This is the vein, right?
00:56Of our prawns.
00:58Okay.
01:04Then we're going to peel it.
01:09Leave the tail and the head.
01:13I'm going to remove the bulb.
01:15If you're a VIP, you're supposed to remove this.
01:20And you're supposed to clean the domain of the tail.
01:25Because if you eat it and you don't remove it,
01:29it's like you're committing a grave sin in the field of cooking.
01:32It means,
01:34the Japanese said,
01:36you don't know your job.
01:40So you should be careful here.
01:43When we say,
01:45yaki tempura,
01:48to them,
01:50it's tempura, you should remove the tail.
01:52When we say prawns teppanyaki,
01:55it's the same.
01:57Okay.
01:59So,
02:01we're going to clean the bulb.
02:03We should always remember,
02:05especially when we make this kind of food,
02:08because teppanyaki is expensive.
02:10If you're on a date,
02:12I'm sure your 10,000 is just prawns and sake.
02:15And then rice.
02:17That's all.
02:19Okay, so,
02:20we're just going to butterfly it.
02:22This is called a butterfly cut.
02:29Okay.
02:32Cooking oil.
02:34Cooking oil.
02:39We don't season the pan.
02:41We season it here.
02:43Okay.
02:45We put it here.
02:48One.
02:51Two.
02:54Three.
02:56So,
02:58let's put some brandy.
03:01Yeah!
03:09Why do we put brandy?
03:11Because,
03:13it removes the
03:15smell of the prawns.
03:16Okay.
03:18No more eyebrows.
03:20If you're good at entertaining,
03:22the dollar is there.
03:24Would you believe,
03:26before in Manila Diamond,
03:28I did my best,
03:306,000 to 5,000 every day or more.
03:32That's just a tip.
03:34Yes!
03:37Because back then,
03:39the Japanese and the Americans
03:41had guarantees.
03:43When they gave a bet,
03:44they gave 1,000.
03:46Do you know 1,000?
03:48That is 5,000 pesos.
03:50That's just one guest.
03:52If you have five guests
03:54in one night or ten,
03:56that's a lot of money.
03:58You don't need a salary.
04:00Okay.
04:02Okay.
04:05Oh!
04:11Very nice.
04:13Then,
04:15sake.
04:17You don't need to flame the sake.
04:21It's sake!
04:26Then,
04:28let's add salt.
04:42Oh!
04:44There you are.
04:46Let's cover it.
04:49That's just for a while.
04:56Okay, then.
04:58I'll add cooking oil on the side.
05:03And I'll cook the garlic chips.
05:12The one with the sauce.
05:14This time, this one.
05:23Are you all excited?
05:25Yes!
05:27Wow!
05:29You're all staring at me.
05:31You're not breathing.
05:34Okay.
05:36So, this is where the garlic chips are made.
05:38Garlic chips.
05:42Alright.
05:55The prawns that you need to buy
05:58need to be fresh.
06:00There are many kinds of prawns.
06:02But make sure that the one you bought
06:04does not have a black head.
06:05Because the head will separate if it's not fresh.
06:08What's the difference with other prawns?
06:11There are many kinds. There are white prawns, tiger prawns,
06:14because its skin is like a tiger.
06:16Let's add butter.
06:26Of course, the Japanese soy sauce.
06:36Okay, so the garlic is ready.
06:40Let's add it here.
06:42And also this one.
06:45Wow!
06:47Okay.
07:03A little salt.
07:06Okay.
07:08Black pepper.
07:10Now it's ready.
07:14Hallelujah!
07:17Hug me.
07:19She's hugging me.
07:21Now let's add our prawns.
07:25Optional, you can add
07:27garnish with lemon.
07:29U.S. lemon.
07:35Here with the prawns tipaniyaki.
07:47Are you ready to eat?
07:49Yes!
07:51Okay.
08:07For more information, visit our website.