If you love SHRIMP...this one's just for you.... 🦐🦐🦐 |
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- Опубликовано: 31 июл 2024
- Recipe links:
www.marionskitchen.com/sichua...
www.marionskitchen.com/singap...
www.marionskitchen.com/steame...
www.marionskitchen.com/korean...
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. 
Хобби
Yesterday as I was trying to rummage thru my kitchen, I could only find a few ingredients to cook with (need to go shopping) as I was deciding what to make, i kept asking myself, "what would Marion make....what would Marion make"?!? I think you should do a series called "what would Marion make"? Limit yourself to just a few ingredients, and make it into magic!
Either in Thailand or the down under, when Marion opens a restaurant, I'm fcukn packing up and going for a dine in 🤤
Paolo A. Omg! Me too! I am borderline obsessed with her cooking 🤤😋
Yes!😋🤤
Definitely!!
😄🤤🥰
Marion, you are an Asian cooking Goddess! Everything looks so delicious yet doable. It’s like magic that you can turn us regular folks into a professional cook. You’re awesome!
I truly stumbled upon your channel a week ago! And, cannot get enough of your videos! I’m so inspired to try these dishes. I love an Asian flair! You are soooooo good at what you do. Very calming, very patient, very descriptive, a true teacher and, I am definitely a fan! You have won me over. Truly! 😍
I am LIVING for these compilations! If there was ever a quarantine perk, having time to make all of these yummy recipes is it ❤️
I love all your recipes. 💕
I've tried at least 5 of Marion's recipes and they all have been so good. I'm gonna make the sechuan shrimp one next!
A request! Sometimes I’ll buy a special ingredient because I want to try one of your recipes faithfully - but then I don’t know what to do with it after, like soybean paste lol. Could you profile the recipes where you use speciality ingredients? E.g. miso paste, gochujang, Chinese salted black beans, etc.? It’s helpful for learning and to reduce the stress of seeing it in the back of the fridge unused :)
Miso paste and gochugang do well in salad dressing and as a broth for noodles
They make incredible marinades and dressings!
Type gochujang recipe\miso paste recipe and you will have plenty of options to choose from. Miso can be added ideally to any broth, to deepen it (don’t boil it, becomes bitter and it loses his ferments). Chinese salted black beans can be added to tomatoe eggs, or to rice, or to any stir-fried dish. Gochujang can be a base for a fun first home fermentation project. You can go classic with kimchi but also chives, cucumber, daikon etc can be fermented.
That is a great idea!!!
i throw miso paste into simmering water or stock to make an easy miso soup. Throw in peppers, mushrooms, soy sauce, Rice Vin, ginger, garlic, soft boiled egg and you've got ramen. Can literally make this every weekend. Gochujang can use in any meat marinade. The black bean paste, I did end up throwing some away. Probably lots of recipes could use it. Especially beef.
I had never had prawn heads in my life and that was so interesting! I’m glad I came across this video so I could have some confidence on what to cook them with!
Prawns always taste good no matter how we cook it as long as we don't overcook it. Love your recipes ❤
I would love to see some thai desert recipes or Thai drinks 😍
Omg I second this!!!
Oh my, I just love you!!! Have just placed an order for all your cook books…..you have exceptional presenting skills and are a pure joy to watch…keep on cookin’ xx
I'm going to make the last one for sure... maybe even today. You have such wonderful recipes!!
Just WOW! Can't wait trying these recipes! Thank you Marion!
Thank you for sharing your recipes. Greatly appreciate it. More power to you Marion!
Now THIS has me jumping with joy! Thank youuu!
Love your Chanel ! You are the the best Asian Chef I found 😀
Yayyy as a pescetarian I am SO happy w/ this video!! Thank you Marion!
Everything looks amazing. I’m so going to make them all.
Wow! All these dishes look amazing! I was mostly impressed by the Korean pancakes, they’re so different from what I’m just to here in the Netherlands. I suggest you make Dutch pancakes for yourself one time, it’s super simple. Just add 250 g flour with 2 eggs and 500 ml of milk and mix it up. For me, the best way is to first bake slices of bacon and thin slices of apple (yes! Trust me) and pour the batter over it. We serve it with powdered sugar or a Dutch sugar syrup, which has a delicious caramel/molasses flavour!
Great tip for steaming prawns, can't wait to do this recipe 🤗🤗🤗
Wowee, thanks for the yummy recipes. I love prawns as well
I want to try them on my birthday . A shrimp lover here :)
Thank you for the recipe. I just tried making sichuan chilli prawn and it was delicious. Just the aroma from the chilli and aromatics was mounthwatering.
This is soooooo mouthwatering.🤤🤤🤤🤤🤤🤤🤤😍
Prawns are my absolute favourite! And now with a Marion spin.... brilliant 😁❤
Isn’t she fabulous 🤩
Amazing recipes!! Thank you marion. gonna try the shichuan tonight,
If you love shrimp....YES I DO!!!!
Love from the Caribbean btw💜
Thanks for sharing your yummy recipes 👏👏
Delicious recipes,well explained,enjoy the jokes👍😊 too,I love pancakes as a meal too! Thank you for all the wonderful recipes
That does look really good !
❤❤💕 shrimp 😄😄😄 these recipes are delicious
Thanks for the yummy recipes. Big fan. Am a total prawn lover. Also, the word you're looking for is "bulbous" to describe your spring onions.
Love shrimp! Thanks for making this video just for me! :)
Thank you for sharing. You are such a fearless chef :)
cant wait to see her new show with Matt Preston on June 17 2020 , cheers Alister.
"If you think you're a vampire, you should stay away from this dish" 🤣🤣🤣
🍤🍤[ Marion's Kitchen ]🍤🍤
" Thanks for sharing this recipe with your viewers; those red tassel earrings rock on you, beautiful lady !
God bless you and your family, in Christ Jesus' name. Amen ! "
💖👍👍💖
Marion, I feel like you're somehow tuned into my brain. I made meatballs the other night and today I made shrimp and noodles...and you've done both of these the day after and the same day. Great minds and great Shrimp recipes!!!
😂😂😂 I know everything Mwahahahaha
Lol yup infinity % percent true Marion
I made the meatballs too! The store didn’t have grounded pork but I had bacon so I substituted with minced bacon. So yummy!
Wow.my favorite shrimps. (Marion here also) who loves to cook.hope you notice me Ms. Marion.thank you so much
Yummmmm😍
I love shrimps they are my favorite
Just watching this makes me hungry .
I'm jealous😍 That is mouth watering😋😋😋
i wish i was there to smell and eat it Marion! Delicious!!!!
one of the USP's of your cooking is colors that you bring out in all your recipes....ohhh.. ridiculously awesome recipes....
Love all of it, Marion! I hope you can export your sauces so we can try it here in the Philippines. More power! ❤
Yummy 😍
All super super yummy!!!
Great collection. No matter how many Thai grocers I visit, I can never find the beautiful dried long chillies you use to make curry pastes or the Szechuan prawns in this video. Fresh are easy to source so do you have any tips on drying at home or recommend any substitutes. Thanks Marion 😊
My mom was just asking me what to do with her shrimp when my notif for this video popped up
your videos are amazzzzing!!!!!!!!
FANTABULOUS!!!
three of these r often on our table.hehe👍❤
I love your ear rings. They are so cute hahaha I cant help but get distracted by them 😂
I like the recipes and they look fantastic. Love the way she presents too!!! How do I get the measurements for the ingredients please?
In the description box
Thanks for all your videos and recipes...all are awesome....I am from India....plss make video on our north eastern side (specially noodles) dishes like Thupka,momo(dumpiling)and soups....plss.it will be new and..I hope your fan will enjoy them also..thanks
They cooked all the way with the first fry !
the pancake is interesting
I would have put the prawns right in the batter. Must try this one
Mmmm.. that chili flavor looks delicious with those prawns! I love Marion's videos, they inspire me so much! I just uploaded a shrimp video as well :)
Excellent 😊yum
Yummm
Your the best 😘
OMGAWD I NEED those Korean scallion pancakes!!! So easy to make. Just think of add more scallions for my taste tho. And maybe some squid. Oooooh. Looks DELISH can't wait to eat some.
❤️❤️❤️
Yummy
Overcooked the Shrimps but so delicious.
Love me some skrimp 🍤
Edit: on recipe number 2 can you do it with out egg?
Can you make a video with some vegetable dishes, please? Either side dishes or vegetarian entrees.
Super
Wish you'd eaten one of the garlic prawns. I can't imagine how it's done unless you eat the shells, too.
Hi Marion! How much water do you add to the batter for the shrimp pancakes? It doesn't say on the website. Thanks!
Marion, I am and have always been wondering, who co-ordinates your fashion? Your attire and accessories scream out "Wow!!" just like your recipes and cooking!!
Marion, may I ask a question? Can I leave the egg out? I LOVE your site.
I'm getting hungry..❤️
Oh boy!!
I need smellivision! Yum! Yum!
what other kind of dipping sauces can be used for this?
I always thought I’d like shrimp. In the last year I discovered I don’t. It’s a texture thing. Regardless, great compilation of ingredients and techniques. Always a great watch.
Marion, could you please make some authentic Asian desserts? While in London some years ago, this Thai cafe made this amazing pancake stuffed with black beans and coconut. But they shut up, and I could not ever find that dessert again, just the usual fried banana or sticky rice pudding. I wonder if you will be able to locate the recipe. Thanks in advance.
In 2008 Grasby left her journalism career and went back to university to study for a Masters of Gastronomy at the University of Adelaide.
Is your crew immune to spicy air? Lol no one coughs. I'd be going crazy
I might just be weird, but pretty sure I can smell this through my phone.
Me too! Omg magical
Marion, can u adopt me 😂😂😂, you remind me of my sisters, Elizabeth and Mary, they cook n made delicious food
🎉🎉❤
I watch this show a lot, and I’m always curious on how can she wear a white shirt and never get a spot on it.
Me too especially when she's sucking up noodles!
She probs has several exact shirts for when she spills something Red right On Top
What dried chilies were used?
I made shrimp salad tonight for dinner and now I have regrets. 🥴
The recipes looked delicious as usual but can I take a moment to acknowledge the camera work and production values. Your videos are network quality and surpass many of the current program offerings of several tv cooking shows.
I know you have an international fan base and probably need to use the word shrimp. As an Australian, I don't like it much, mostly because it has implications of small.
I like big prawns and I cannot lie...
We all know it's for the American audience. I know Marion prefers saying prawns 😁
I love her but those ear rings are a loud af lmao I was like ahh so red it looks good ima try and make this dish hehe
Can I replace that thai sauce with oyster sauce?
anyone know the food processor she's using?
Name your chilies!
Is mild red chilies a red bell pepper ?
Not red pepper, some sort of spicy dried pepper just not sure which one.
First!!!🎉🎉🎉🎉
NOT shrimp its PRAWNS lol the tittle needs adjustment but love your show YUM !
Marion is there more than one kind of Sichuan peppercorn? The one I got has a floral taste....yuck. Like eating a flower bed. Also if I was there with you I'd be doing more than smelling it, I envy your camera person. They must get so hungry while you're cooking. But I'm sure you feed them. Lol. I can literally taste it while you're cooking.
This video is so good. Really going to try the recipes. Just one thought about the aluminium foil ... please use a bowl upside down or anything like that and not a whole role of foil. The nature and your CO2 footprint will thank you.