I swear, you could be making broken glass covered in dirt with that accent it would sound delicious! 😄 I just subscribed yesterday but binge watched tons of your vids. I already made a shopping list, longer than Santa’s scroll, and I’m cooking Marion’s Kitchen style for the holidays!
As a young child in the 1970s, prawn cutlets were the ultimate dish from a suburban Chinese restaurant, even if they were never as delicately crumbed as this. Thank you for another delightful video.
I'm guessing you don't want anaphylactic shock so what about trying the recipe with some cut up pounded chicken or pork? You could still use the same breading and sauce. They do look delicious though
I think that people cook best when they are organized and dont rush like as everything is set on fire. When I am not organized in the kitchen I feel like a mess so I try to avoid that 😃
made these today for Christmas lunch. They were so delicious! I’ve only ever used plain flour and full eggs but using corn flour and egg whites and making the breadcrumbs finer does make them more lighter and crispy. This recipe is a keeper, thanks Marion.
I subscribed your channel a few days back and literally became addicted to your videos!! 😍 It's a torture for a foodie like me to watch this video at this late night!! 😓🤤 Awesome presentation!👌👍 Wish you a Merry Christmas!!💐❤️
This is my favorite to eat at Thai weddings but the thick coating always separates from the shriveled prawn inside. Your coating looks so light and crispy though. Yummmy...
Hi marion,whenever you cook,it's look so tempting,i wish you could be my teacher for cooking,i wish that you could guide me,my mom always look at me cooking,she's guide me but at the same time she nag at me,when i can learn something nice like you,love ana from singapore
Merry Christmas, greetings from London. Your channel is by far superior to any other foodie channel out there, easy to follow, simple recipes, you even give Nigella Lawson a run for her money, and her Christmas video/TV offerings are extremely appealing. Shhhh, don’t tell your husband about her midnight feasts at the end 😁😇😁😇
Made these yesterday. DELICIOUS! Thanks, Marion! I always wondered how these were made, but could never figure it out. Marion, you should really sell your sauces on Amazon or somewhere we NY'ers can buy them. I know you have the membership plan, but Amazon would work best for me. Otherwise, love your cooking!
A BETTER crust would be using saltine crackers crushed up...egg and milk dip one time. Fry to perfection. It’s the way my parents taught me. It’s a taste that goes together better than bread crumbs and shrimp.
I love your recipes and cooking Marion !!!! They are simply fantastic !!! However, I couldn't make these cutlets because my mother is allergic to eggs. Do you know if there is anything I can use as a substitute?
Are those Umeboshi? Finally a use for them. The dish looks amazing and I have to agree about the accent. If you said we have flip flops on a bed of beach sand it would probably sound delicious.
Tyrone Dunigan I make what I call a sushi bowl. It’s sushi rice with powdered sushi vinegar mixed in while it’s steamy hot. Fan it as you mix with wooden or plastic rice paddle. Then make a 2-3 egg omelette with a 1/2 tsp sugar in a neutral oil. Set onto cutting board and slice into ribbons. Next make seedless pieces of cucumber. Then cube some nicely ripe avocado. Finally arrange rice in 2 bowls with sections of the cucumber, eggs and avocado. Garnish with 1-2 umeboshi plums(pits removed and sliced). Then add some pickled ginger slices cut to manageable pieces. Add a bit of wasabi paste to a bit of light naturally fermented soy sauce to season as you like. Eat with chop sticks getting little bits from her and there out of the sections of choices. Excellent use of the Japanese pickled plums. Very easy light, but filling dinner in summer. Serve with a light miso soup with tofu as a starter if you like. Serves two.
Lovely recipe, great taste and texture. One question: my sauce (I used the apple cider vinegar version, as I did not have access to Plum Sauce) did not thicken at all after cooling - what could I have done wrong?
Not really. That’s salted pickled plum. The Japanese version (umeboshi) is easier to find. Try Amazon if you can’t find it, but it should be in every Asian market or in the Asian section of your supermarket.
OK. First of all by some miracle I found pickled plums at Whole Foods and the sauce is the co-star here. Second, WATCH what Marion does cutting the prawn and DON'T cut through like I did. If you do it her way (the correct way) the prawn looks like a little cutlet. My way? Like a prawn that has had a skiing accident. Flavor was still great but the presentation wasn't there. Again, DON'T cut all the way through to make the cutlet look like a cutlet.
For every cup of frying oil, whisk together ¼ cup water and 1 tablespoon cornstarch. Add mixture to warm or cooled oil. Heat oil gently over low heat (do not let it simmer), stirring constantly with heatproof spatula, until starch mixture begins to solidify, 10 to 12 minutes. Remove oil from heat and strain through fine-mesh strainer (or use slotted spoon to fish out gelled mixture). Don't worry if oil appears cloudy; it will clear up once reheated. Refrigerate oil and reuse up to 3 times.
PLEASE ARTICULATE! When you make the plum sauce... You add the Sugar, the Vinegar, the Water, and then... A DASH OF "WHAT" SAUCE !????? (looks like soy sauce but have NO IDEA!) CAN'T MAKE THE SAUCE!!! (maybe have the entire recipe in written form in the description below?) FINALLY... By slowing the video down at HALF SPEED.... I ended up hearing FISH SAUCE. Gotta admit that's the last place... I would've expected it too!
I swear, you could be making broken glass covered in dirt with that accent it would sound delicious! 😄
I just subscribed yesterday but binge watched tons of your vids. I already made a shopping list, longer than Santa’s scroll, and I’m cooking Marion’s Kitchen style for the holidays!
Julie Oleynik Thank you so much and welcome!! 😁😁😁
Anything to do with prawns and I’m sold 😍😍🙌🏻🙌🏻
I live close to a very well stocked Asian grocer, ever since subscribing I feel like a pro every time I shop there 😊, so ❤️this channel 🤗
Oh that's so awesome! Glad I can help :-)
Mouth watering imaging, delightful verbal description, each dish is make tantalizing. Kudos Marion!
As a young child in the 1970s, prawn cutlets were the ultimate dish from a suburban Chinese restaurant, even if they were never as delicately crumbed as this. Thank you for another delightful video.
i'm allergic to seafood but they look so yummy i don't even care i want to try them
I'm guessing you don't want anaphylactic shock so what about trying the recipe with some cut up pounded chicken or pork? You could still use the same breading and sauce. They do look delicious though
I’m drooling. Absolutely fabulous! Mmmmmmmmm
She's so calm and organized while cooking. Wow!!
I think that people cook best when they are organized and dont rush like as everything is set on fire. When I am not organized in the kitchen I feel like a mess so I try to avoid that 😃
@@Coffeegirl739 same here..☺️
made these today for Christmas lunch. They were so delicious! I’ve only ever used plain flour and full eggs but using corn flour and egg whites and making the breadcrumbs finer does make them more lighter and crispy. This recipe is a keeper, thanks Marion.
Adding some lemon or orange zest to that sauce if you can't find the plums would be delicious!
How do you feel about air fryer? Would you do some recipes with those?
Wen yi Tang yesss pleaseeeee
Air fryer does the same thing as a fan forced oven
Yes! Fried Shrimp!
Prawns.
Hi i just love all your recipes.
it just makes me hungry and
i just want to eat every meal
That you cook love it.
Thank you.
I subscribed your channel a few days back and literally became addicted to your videos!! 😍 It's a torture for a foodie like me to watch this video at this late night!! 😓🤤 Awesome presentation!👌👍
Wish you a Merry Christmas!!💐❤️
Pretty Prawns in a Plate with Plum Sauce. Perfecto! 😋
Merry Christmas and Happy New Year everyone!!! Sending love from Spain 🇪🇦 🥂🍇🎄🎆🎉🎁🥰
That looks amazing! I particularly love that the end result is a plate of golden prawns with golden sauce - So inviting!
These are next on my list! I absolutely adore your recipes, filming, and your accent! Thanks for sharing these delightful recipes.
Looks amazing!
Love the technic & tricks 👌👌
Looks great for New Year's Eve!
5 stars to this recipe , looks so beautiful 😍
Plum sauce is best with fried stuffs such as fried wonton, fried spring roll and fried shrimp cake.
They are so perfect 👌. I will be trying this recipe, thanks for sharing.
Super 🍤🍤🍤🍤🍤
This is my favorite to eat at Thai weddings but the thick coating always separates from the shriveled prawn inside. Your coating looks so light and crispy though. Yummmy...
Omg this is the recipe I asked for 😍😍
OMG😲 I'm having a month long Fried Shrimp craving..These are perfection
My favourite! Love love shrimps! You made it look so good and it looks delicious! Thank you for sharing your great asian recipe! 👌👌👌
You're welcome! Thank you for watching!
Your prawns look flawless, BUT that sauce? Oh yes! The prawns just became a vessel. YUM-MIE!
Ahh it's so mouth watering!
Gorgeous dish. Can I use capers instead?
Yum yum
🍤🍤🍤 thanks for sharing, going to try this love it.
I love shrimp and i think i could make that!!!💝💝💝
Prawns.
Who is this fabulous woman 😍
I made these for NYE and honestly the best fried shrimp I’ve ever had....
Hi marion,whenever you cook,it's look so tempting,i wish you could be my teacher for cooking,i wish that you could guide me,my mom always look at me cooking,she's guide me but at the same time she nag at me,when i can learn something nice like you,love ana from singapore
Ah ... what an expert !!!
I did the prawn cutlets and they were so good.
Cooking goddess
Merry Christmas, greetings from London.
Your channel is by far superior to any other foodie channel out there, easy to follow, simple recipes, you even give Nigella Lawson a run for her money, and her Christmas video/TV offerings are extremely appealing.
Shhhh, don’t tell your husband about her midnight feasts at the end 😁😇😁😇
Inspirational. Great job!
Wow! That looks sooooo good!
Can’t wait to try it out!
Made these yesterday. DELICIOUS! Thanks, Marion! I always wondered how these were made, but could never figure it out. Marion, you should really sell your sauces on Amazon or somewhere we NY'ers can buy them. I know you have the membership plan, but Amazon would work best for me. Otherwise, love your cooking!
I’m so happy you did this! Thank you!
Wow nice I like food
Wow its so yummy😋😋😋
Could you make this anymore delectable? Doubt it 😋😋
Yum.
Marion you rock girl your magic fingers are 😋from Sri lanka
i could pop these in my mouth like candy
A BETTER crust would be using saltine crackers crushed up...egg and milk dip one time. Fry to perfection. It’s the way my parents taught me. It’s a taste that goes together better than bread crumbs and shrimp.
Ok. I need these now!
I love your recipes and cooking Marion !!!! They are simply fantastic !!! However, I couldn't make these cutlets because my mother is allergic to eggs. Do you know if there is anything I can use as a substitute?
Are those Umeboshi? Finally a use for them. The dish looks amazing and I have to agree about the accent. If you said we have flip flops on a bed of beach sand it would probably sound delicious.
Tyrone Dunigan I make what I call a sushi bowl. It’s sushi rice with powdered sushi vinegar mixed in while it’s steamy hot. Fan it as you mix with wooden or plastic rice paddle. Then make a 2-3 egg omelette with a 1/2 tsp sugar in a neutral oil. Set onto cutting board and slice into ribbons. Next make seedless pieces of cucumber. Then cube some nicely ripe avocado. Finally arrange rice in 2 bowls with sections of the cucumber, eggs and avocado. Garnish with 1-2 umeboshi plums(pits removed and sliced). Then add some pickled ginger slices cut to manageable pieces. Add a bit of wasabi paste to a bit of light naturally fermented soy sauce to season as you like. Eat with chop sticks getting little bits from her and there out of the sections of choices. Excellent use of the Japanese pickled plums. Very easy light, but filling dinner in summer. Serve with a light miso soup with tofu as a starter if you like. Serves two.
Shannon Robinson sounds tasty. Thanks.
I love ur videos!
Thank you!
You inspire me so much 😍🥰😘😻♥️♥️
Yummy
Hi Marion!! I love your vids!!
This is awesome! ❤️
looked very fine to be ap flour. was it corn starch aka corn flour.
i swear Say Yes To The Dress Lancashire's Gok is Marion's twin, they look so much alike
Keith Davidson you don’t see it ???
Who is watching this on christmas day
What kind of oil do you use?
Lovely recipe, great taste and texture. One question: my sauce (I used the apple cider vinegar version, as I did not have access to Plum Sauce) did not thicken at all after cooling - what could I have done wrong?
I don't know you,but I love you!
LOVE your channel but hey let's do away with the MSG shade ;) MSG is amazing!
Your earrings are goals (every video!!!!).. and your cooking 😂
Any alternative of plum?
iberis13 Tamarind...?
Not really. That’s salted pickled plum. The Japanese version (umeboshi) is easier to find. Try Amazon if you can’t find it, but it should be in every Asian market or in the Asian section of your supermarket.
How to made the plum tangerine sauce please?
Can this prawn recipe be done ahead of time? As in, freezing the prawns after the panko-ing process.
Muy deliciosas😋
What temperature would that oil be ? Great video 😜😜
It would be the customary when the oil is bubbling at the base of a wooden spoon/ chopstick lol.
I want to be you when I grow up!
Where's the mandatory spicy components in this? 😆
Sauce
OK. First of all by some miracle I found pickled plums at Whole Foods and the sauce is the co-star here. Second, WATCH what Marion does cutting the prawn and DON'T cut through like I did. If you do it her way (the correct way) the prawn looks like a little cutlet. My way? Like a prawn that has had a skiing accident. Flavor was still great but the presentation wasn't there. Again, DON'T cut all the way through to make the cutlet look like a cutlet.
Hi Marion can u please put measurement so that we can get the exact taste ,thank u
The full recipe is always in link in my video descriptions :-)
I’ve been putting off making a dish and when I finally planned a recipe to try to recreate my Walmart store stopped carrying your products!😩😩😩
i’m in bangkok rn
😮😋
😋😋😋😋😋🥂
😍👏👏👏
I'm a little bit afraid of deepfrying...
And I would like to know what are you doing with all this Oil afterwards? Just throw it away?
Autumn Fog you can filter it and save it for next deep frying
For every cup of frying oil, whisk together ¼ cup water and 1 tablespoon cornstarch. Add mixture to warm or cooled oil. Heat oil gently over low heat (do not let it simmer), stirring constantly with heatproof spatula, until starch mixture begins to solidify, 10 to 12 minutes. Remove oil from heat and strain through fine-mesh strainer (or use slotted spoon to fish out gelled mixture). Don't worry if oil appears cloudy; it will clear up once reheated. Refrigerate oil and reuse up to 3 times.
Thank you for your answers! 😊
🤓
No chilli or spicy sauce? I just don't believe it :)
You dont eat messy enough
u actualli av d best lookn prawn cutlets.d rest look ugli
Love prawns, love your recipes, but, for me, too much added salt! I know it enhances flavour, but I think a lot of chefs/cooks over do it.
Way too much face time. I would rather the show be about the food and recipe than her own screen time. No thank you.
Angela Baldwin it’s a cooking show. Emphasis on cooking. 🤦🏽♀️
PLEASE ARTICULATE!
When you make the plum sauce...
You add the Sugar, the Vinegar, the Water, and then...
A DASH OF "WHAT" SAUCE !?????
(looks like soy sauce but have NO IDEA!)
CAN'T MAKE THE SAUCE!!!
(maybe have the entire recipe in written form in the description below?)
FINALLY...
By slowing the video down at HALF SPEED....
I ended up hearing FISH SAUCE.
Gotta admit that's the last place...
I would've expected it too!
Fish sauce. The exact measurements are in her website, there's a link in the description.
droidcrasher she added a dash of fish sauce
I heard Fish Sauce the first time lmao. Maybe its just you
@@DarkkBunny174 lol yep.