Let's Cook! Crispy Shrimp Rolls from a Super Yacht Galley
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- Опубликовано: 17 янв 2022
- Something completely new for me - I filmed a recipe video! We're making Crispy Shrimp Rolls (Shrimp Po' Boys, whatever you want to call em) and I'll break it all down for you in this video. On the menu today is:
Crispy Shrimp Rolls
Poppy & Sesame Seed Slaw
Chef's Salad with Honey Nuts
Cauliflower and Celeriac Soup
Big thanks to Kamikoto Knives - visit
kamikoto.com/?code=crewchef&u...
for a 50USD discount!
Hot Dog Buns: Makes approx 20-22 (based on a recipe from @chef_sam_holloway)
1500g bread flour
750g lukewarm milk
150g butter (room temperature)
150g sugar
15g salt
21g dry active yeast
2-3 tablespoons of water
In a small box, mix the yeast & water together with a pinch of sugar, stirring well.
Tip the flour, sugar, salt and butter into the bowl of a stand mixer, and pour in most of the milk (leaving a splash or two behind in the jug) Tip in the activated yeast mixture, being sure to scrape all the yeast in.
Start kneading with the dough hook, and over the first 2-3 minutes monitor to see if it needs the extra milk - if it looks a bit dry and shaggy, add it in. Stop adding in the milk if it starts looking sticky.
It will take about 10min for the dough to properly come together in the stand mixer, it should be slightly shiny looking, smooth and spring back when you poke it with a finger.
Place the dough into an oiled container (or bowl) and cover, put in a warm place to rise for 1hr or until doubled in size.
Get your baking trays ready, lined with parchment or silpat mats.
Tip the dough onto your work surface and press it out into a rough rectangle. Cut in half lengthways, and then start cutting each half into little rectangle shapes (makes more sense when you watch the video!) You can weigh each one if you are being particular, these ones are about 100-120g (1.5kg flour size mix makes 22 rolls). Otherwise just eyeball it - they will turn out fine!
Flatten each little rectangle down then roll up into a long sausage. Firmly pinch the edges together to make a seam, the roll a few times on the bench to even things out. Place seam-side down (v important) on the baking tray. Each roll should be about 1cm (1/2 inch apart). This means they'll rise to touch each other and get that authentic look! Cover and leave to prove for another 45min-1hr. They are ready when almost doubled, and when you poke them, your finger should leave a little dent. If you poke and it bounces back smoothly, it needs to prove more.
Heat your oven to 200 Celsius / 390 Fahrenheit. Slide the rolls in gently, and for extra bonus points, splash a ¼ cup or so of hot water directly onto the bottom of the oven to create some steam (alternatively, fill a spray bottle with water and spray around the oven.) This helps the rolls rise and also creates a nicer crust.
Every oven is different so its tricky to give an exact time when they'd be ready, but I'd say approximately 10minutes. They should be a nicely golden brown, and feel 'light' when you lift them. It's totally okay to open the oven door and check around the 9 minute mark - even tear into one if your feeling nervous! When done, pull off the tray and onto a wire rack to cool.
Once cool, tear apart and you're ready to go!
Remoulade:
1.5 cup grated or julianned celeriac
2-3 spring onions
1 clove garlic, crushed
1 tablespoon wholegrain mustard
1 tablespoon horseradish
Juice from half a lemon
Generous splash Tabasco
Generous splash Worcestershire Sauce
Salt & pepper to taste
1 cup mayonnaise
Nice to add but not essential: chopped parsley, sprinkle of paprika, sprinkle of celery seeds
Mix thoroughly, taste to make sure you're happy with it (add more tabasco etc) then set aside.
Shrimp:
Toss the shrimp in 1 cup buttermilk
Combine:
1 cup AP flour
¼ cup cornflour
1tsp garlic powder
1tsp mild paprika
½ tsp oregano
½ tsp thyme
½ tsp cayenne pepper
½ tsp black pepper
Pull the shrimp from the buttermilk and toss in the flour, making sure they are completely covered.
Deep or shallow fry at 170-180 celsius until just cooked through, about 3-4 minutes.
Poppy & Sesame Seed Slaw:
2 sticks of celery, thinly sliced
1 cup shredded red cabbage
1 cup shredded white cabbage
2 carrots, peeled into ribbons
Dressing:
1 teaspoon red wine vinegar
1 teaspoon agave syrup
1 tablespoon olive oil
Sprinkle of black poppy seeds
Sprinkle of sesame seeds
Salt and pepper
Mix the veg in a large bowl, mix the dressing in a small bowl and only combine just before serving. Use your hands!
Two videos at the same time is a bold strategy
Food and travel, gotta keep ya'll happy ;)
@@the_crewchef my algorithm didn't even notify me of the other one, luckily this comment pointed me that way!
So Nina is going to upload edited re-post of all her videos and I will continue give a thumbs up.🙃
@@maxnex7676 Same here!
RUclips alerted me 4 hours after they posted...shame on them!
Tilly used to be so camera shy when you started filming her.She's a natural now.Its amazing you have got all your content back.Always looking forward for your videos.Be blessed :)
I admire you girls. That's a very small space to run a kitchen. Cheers to you for rocking it.
Love seeing people enjoying their work. I've had many jobs in my life. Most of them I dreaded going to. Made it difficult to get up in the morning. The job I have how is the best I've ever had. It's a pleasure to go in. What a difference in your life when you enjoy what you do!
Thank you for all the effort involved with bringing your videos back! I'm glad you were able to work this out.
Grew up cooking from scratch for a large family so am riveted to see how you create your amazing dishes with that extra touch. Thank you also so much for sharing the recipes. I believe cooking for someone is a special thing, like a gift, so thank you so much for sharing your gift with us. 🤗
It is great that you are permitted to re-upload these videos. I hope they all get uploaded again!
Always interesting watching fellow Chefs. My history is at sea but slightly different to you, mine is RN Chef. Been a chef 40 years. Since a lots of the world. Love watching your vlogs and travels.
That food looked incredible (so so good) and so did everyone shown. I'm going to watch more.
Love these recipes, especially the buns. Love watching you two cook!
Happy to see this back,
told my daughters about you 2 last week and then all of your videos had gone. Lol.
I also told them that an absolute luxury would be to have you 2 come and live with us
for a couple of weeks cooking anything we wanted. 😀
Greetings from Germany.
Amazing work, ladies! I’m truly in awe over the job you do under pressure, in tight quarters, and so much from scratch! 🥰💪🏻👍
Editing the old videos to put them back up has to be such a pain! We all really appreciate it though!
Here’s a comment for support and the algorithm. Totally understand the companies position but glad you were able to work out a solution to get your videos back out there. I imagine your channel has gone a long way to uplift the reputation of Super Yacht crewing as a career after the hit it took with Below Deck
You can’t just use others without asking… that’s ‘pro stupidity’ 🤬
What’s “Below Deck”?
@@Qwerty8 what do you mean?
@@prepperjonpnw6482 she has a lot of unnecessary work on her todo’s. At least… she’s a trouble queen 👑😂
Just what I see, which doesn’t mean it to expect since I don’t know her.
But, it’s^^ a response.
Thank you for asking ❤️
@@Qwerty8 I have no idea what you’re even trying to say apart from throwing incomprehensible shade. Care to elaborate?
Well Done!! Finally the "cookbook" I've been begging for...keep it up!
So glad you’re back! Thanks for taking the effort to get some videos back up for us
Oh yes! I love love love a delicious Po'boy. I told my hubby that we need to make those rolls.
Thank you for your fun videos; we always look forward to them.
You two are the best! What a great team.
The way you tackle things and situations is amazing. I do do do love you posting recipes now (as a hobby "chef"). Never stop doing what you love to do and keep it flowin :)
What do you mean as a “hobby chef”? What is going on lol. I keep seeing all these cryptic comments and I am clueless lol
Absolutely first rate, love your chemistry (such a shame we may not see you both in the kitchen together for new stuff), your presentation skills are great & love your new recipe idea's best cooking show on telly!!! I will be trying my hand at these soon!!!
You guys are great! Really enjoy this type of video as I am a retired capt and now enjoy spending my days cooking and baking. BIG fan of Japenese milk bread. Please keep them coming. Thank you.
I love your cooking show. It's so much fun. Informative too. I hope you girls are as good of friends as you portray on camera. You two make a great team!
Had a wonderful time watching you guys. You make things fun. Thank you for that.
It’s my first time watching your show. I really liked it. I was a private chef for many years and it brought back many memories!! Good job ladies
Glad to see these back! I just found your channel maybe a month ago and was still watching all the old ones.
Thank you for re-uploading! Love the content!
It's awesome to see y'all again. Those look great. Thank you
Really enjoy watching your vids.. For what ever reason, I’m sorry you left that beautiful boat. Wow what kitchen you worked in, not to mention the food you prepared for the crew and/or the guest.
From Missouri USA
Your back! We watched your St. Barts video, awesome. You are such a happy person! Please keep the videos coming, my wife and I love them! Cheers!
Great stuff. Gave my daughter’s bf a heads up on this vid last week for some top bread tips so am glad it’s back. Keep up the good work: nothing beats the freelance drive 🌟
I learnt much more from your cooking/recipe video than I do from the usual YT cooking video, and so entertaining to watch!
Wauw....this girl can cook...from scratch to lovely and tasty food. Great to see. Thank you.
I Absolutely LOVE You Guys!! So Fun and Great Skills, I was a Chef and know how hard kitchen work can be.
It’s a special breed that choose to be a chef. Long hours, fast pace, multi tasking galore and constant making a mess and cleaning.
Either of these two women would be a catch for anyone. Hard working and seemingly good personalities.
We need that cookbook out from the two of you :)
Great job on the wardrobe edits- I didn't notice until I thought to look for it. The tracking is spot on!
Always enjoy your videos. Thanks for the recipes.
Enjoying your Videos very much. Thank you for making me smile even on a hard day working on the ship.
Awesome vid! Will be trying this recipe out for sure. Glad you all are back! Wishing you much success!
Cook book please. I will preorder 🤣
Fantástico.....keep the recipies and videos coming. Have seen some of your other videos Line the Atlantic cruissing and algo the Alaska one and loved them. Watching them with family and all big fans of your channel. Greetings from Spain and Star safe and happy 😊😊
Nice idea with the buttermilk substitution. Beautiful ladies having fun at work and making great food. Impressive video. My compliments.
its been lots of fun to watch u ladies cook!
Love you and Tilly ❤
Also love that you included the recipes in description. Awesome job.
Glad to see the content back up!
Feels strange having to re-like videos, but glad to see you back! 😀♥️
Yay, thank you!
I'm going through and re-viewing/ liking/ commenting and each. Thank you for bringing the videos back!
Thanks for the remoulade recipe! Really liked it, did spruce it up a little with a touch of honey and served it as a salad with romaine and crushed wallnuts.
Sounds great!
Nothing better than the "Vivacious" personality of a young Aussie girl!!!! Just....THE GREATEST 👌😀👏😎👌😀👏😎👌😀👏😎👌😀👏😎👌😀🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Great tips!! Everything looks delicious
May be re-edited or not, it is still great and watching it all over again!😁
You're the best!
Glad to see this reposted. Thanks again for doing it.
I've just come back to your videos having not subscribed before and lost the thread. The prawn with remoulade recipes really grabbed me. So much that I did it for my dinner last night. I made the remoulade again today, but this time I grated the celeriac which I found easier. Love the cooking and extremely jealous that I am too old to crew and too poor to charter!
So glad this channel is back! 😄
Amazing recipe! I used your celariac remoulade instead of Cole-slaw in my evening snack and it matched perfectly with my croque monsieur. Thank you, greeting from Germany!
Wonderful!
Always good and nice to re watch your videos. Keep going and waiting new ones soon!!
Love it. And event though your adventure is something else, the recipes are precious. Just like: you have friends, about a dozen, how can you please them?
You girls have the answer! Wherever you are, you have so many tricks, recipes to share!
This one is one of so many I'd love to cook for my friends! Merci les filles ! ;)
I suspect not everyone has an $11,000 rational oven. You’re the real deal chef. Making your own bread and everything. Love it! And that boat is serious. It’s got a two level dumbwaiter. Two chefs and who knows how much other crew. What a life
Watched this ages ago, but had to come back to see the recipe again! Love the way you put things together, it really gets my creativity flowing.
you girls are so much fun. Hope you do more recipe vids.
Back to back love it missed your vlogs 💖🙏
Thanks for re posting 🥰🥰
Thank you for showing us that cool Island it's always cool to see how other people live on islands and stuff it looks a lot warmer there it's only 15 degrees here Utah
You may want to tell all the folks around the world that you meant to say 15 degrees Fahrenheit... then they will understand!! Greetings from Texas...JB
Love that you plate with your hands!
It looked delicious! Thanks for the ideas.
Interesting idea on the buttermilk substitute - I've previously heard it was milk + some lemon juice. Neat to learn a different way!
These shrimp delights are simply delicious. The slaw and honey nut salad Devine. Where will you hang ur Michelin STARS. I absolutely love ur food. I serve it at my seafood / turf restaurant and I am RICH because of ur channel. No one has a clue.
Great to see you Chefs 🙂
I love shrimp roles! You guys are awesome. Love the knives too. Definitely will be ordering some
You all are so talented !!
Love these guys awesome ,amazing,fun,magic
Welcome back!! You guys should be guest crew chefs for other boats! And make sure they are cool with making youtube videos. I bet a lot of them would love to have you on. On the last trip I went on to the Bahamas, we had the hardest time finding a good chef. Oh BTW, I like Kamikoto knives. I have three of them!
Even though I've just eaten lunch, I'm still salivating over your shrimp rolls.
Amazing dish.... always a pleasure Tilly ❤
Glad you got the old videos up 👍
Nina , thank you for uploading this
Nice to see you both together again and I like you baking videos and they can videos and what you doing are you wait till I like what you do pretty cool
Inspirational and delicious. Can’t wait to give this a try.
Thank you for sharing your recipes
I hope you land a new ship soon and one that allows you the freedom to do your videos. You two were just fantastic together. Loved your loyalty, spirit, and sense of humor. Your food presentation was top notch and I'll bet it tasted just as good as it looks. Can we assume that you were let go because they found out you were posting those videos and why you had to take them down????
That was the second video I have watched from you. Like and subscribe! Love the way you take us through every step of making lunch for the crew! I think I am gonna go and check on my ingredients at the kitchen to cook up some of those rolls! Look amazing!!
Yay thanks for re up loading, was looking for this video for the poppy seed dressing and was gutted it had been taken down
Nice to see a video again ! Some great knives from kamikoto, that is cool !
Looks so delish. As always.
First time watching your channel.
Absolutely BRILLIANT!
Subscribed!
Food looks amazing and I'd love that oven in my kitchen!
You both look amazing and all looks delicious 😍
Not sure previous message went through… BTW.. always great to rewatch them. Keep going and waiting new ones from wherever you like.
We do something similar on our boat. We use a flour tortilla and add some My Fun Noodles to give it a crunch.
Truly looks amazing , and would love to try the soup , thanks .
Glad you are allowed to put these back up (sucks to have to re-edit them all though). Cannot wsait for you to get onto a new ship. Maybe you should try to get on whatever ship Tristan Mortlock from Super Yacht Captain gets next, you could coloab alot. Cheers. 🙂
Love your style of cooking.
what a team! Awesome
Any captain would be happy with these 2 gorgeous girls.
hi u work super hard , eat healthy and enjoy your life , ur parents must be so proud of u. im sure u miss them , but , you are living the life, thats what any parent wants, so enjoy
Talk about short term memory. I was like, "I've seen this video already but why is it dated yesterday?" lol lol and the blurred-out name on their shirts. Now I remember.
My fav yachtie and foodie channel !
I am so hungry now... and that honey nut salad looked amazing too. Wow.
You guys are GREAT.
Love it!!!!!
Great to know that you are "back"! I hope even more fit than before. Thank you