Hi, Marion. I just want you to know that you are the ONLY celebrity chef whose taste and recipes I trust completely. Every recipe I've tried from you have always turned out manageable and delicious! You have such a gift and I so appreciate how intentional you are about making your recipes fool-proof and approachable, without compromising the flavors. You don't know how much you've helped a new housewife living in a country with only a handful of Asian restaurants. Thank you so much for that.
I learned recently that most peeled garlic available was peeled by forced prison labor. I doubt that explains the lack of flavor but it makes it easier for me to forgo the convenience. Love your recipes!
Eat the head!!!! Lol it is kinda sad that people can’t just eat how they eat because of others opinions! But I get it. Anyhoo another Dish from Marion that I will make and love no doubt. This looks amazing although I’m not sure if it can’t compete with steamed garlic prawns!!! Those were to die for! ❤️
Hi, Marion! This dish is very pretty as well as looking delicious. I suck at shelling shrimp/prawns so I probably wouldn’t get to eat many, lol. Thanks for sharing.
Marion, you would love Cereal Prawns! This dish reminds me of it - It’s made with curry leaves, nestum, garlic & birds eye chilli. It’s popular here in Singapore. Would love to see you do it!
Eat the heads and tails! Not only are they delicious and nutritious, but you are reducing waste! It is also important to recognize the animal that gave its life to feed you; too many people only buy meat that is already cut up for them, fish that are filleted and frozen- the animal is no longer recognizable. You honour the animal and gain respect for nature/preservation/sustainability when you can connect with your food. Great video, Marion! The intestine (aka vein) in that prawn was massive!!
Aiyah… gimme all the heads! Best part & no need to remove shell. I crunch the whole thing including the tail so No waste & best taste! Thanks for peeling garlic tip!
Hi Marion.i'm so happy watching you cooking..I love it..thank you so much for always teaching us so many different kinds of foods..I am always watching here from the Philippines. Tay,Rizal...
Great Content , An EPIC Dish Prowan looks so delicious i love prowan because it keep them healthy you way of cooking very nice and you tutorial very well step by step thanks for sharing great content
thanks for the recipe, this is like the ultimate comfort prawn dish that I always look forward to having at restaurants. Guess I can recreate them now thanks to your video 😘
That looks fantastic! 🤤 I didn't know you could just crunch away on the head section. It seems a shame to waste them if they're edible so I'm happy for any information on how to go about it.
Hi Marion I went to a well known Thai restaurant in Las Vegas (called Lotus of Siam), they have a shell-on shrimp dish like yours, however they batter the shells in the way that the heads and shells are crunchy like chips. It’s so flavorful and you eat the whole shrimp without wasting. Can you please explore and share the recipe to make it crunchy? Thank you!
There is a Italian restaurant located in NYC IN what is left of Little Italy the name of the restaurant is LA LUNA THE FOOD IS WONDERFUL AND WHEN THEY NEED A LLOY OF GARLIC UNPEELED AND PLACE q50 pounds of that garlic in a large pot of warm. Water and let the loosen the paper peel. all you do are peel rud the gazrlic paper easily off the garlic an you can use it on many different foods I
Hi Marion! I was wondering about elephant garlic. Since they are larger could they be used in this dish? Love you videos and can’t wait for your cook book to arrive!
I was just watching another cooking video and the chef mentioned that pre-peeled garlic is blanched to make removing the peels easier, therefore, losing some of that garlic punch.
Lol won’t use pre peel garlic (I did think that the moment you said it) but how about the pre fried garlic available from Asian supermarket shelves? Thanks
OMG this looks fabulous! I love munching on prawn heads, so delicious? I’m on the hunt for a good mortar and pestle now. Anyone know of the best source in the U.S,?
The prawns' head is the best! More succulent than the prawn (body part) itself!but then again, it's an acquired taste; definitely not for most "farang"!
This looks amazing! I’ve made several of your recipes and they ALWAYS taste amazing! I do have to say that I’m a little bummed that you feel like you can’t eat the head and tail of the prawn on camera. That’s a part of culture and I hate that you’re made to feel like you should censor that. I hope that changes. Oh… I just have to say that I’m a legs and thighs girl too. 🤷🏼♂️😁💅
Hi, Marion. I just want you to know that you are the ONLY celebrity chef whose taste and recipes I trust completely. Every recipe I've tried from you have always turned out manageable and delicious! You have such a gift and I so appreciate how intentional you are about making your recipes fool-proof and approachable, without compromising the flavors. You don't know how much you've helped a new housewife living in a country with only a handful of Asian restaurants. Thank you so much for that.
Oh what a lovely comment! Thank you so much Hilary 😊❤️
Me too haha 🥰
Me tooo I don't even care for my country's chefs they're all so stuffy! Making only fancy ass complicated stuff that leaves you hungrier than before
100% agree
@@luisa146 😂 I relate so hard to this
Love watching you cook and laugh Marion…just would really appreciate more Thai vegetarian dishes!
I learned recently that most peeled garlic available was peeled by forced prison labor. I doubt that explains the lack of flavor but it makes it easier for me to forgo the convenience.
Love your recipes!
I heard that they dunk the garlic in some form of chemical and it makes the skin slip right off of it. Guess that's why it tastes different.
Prawn heads for life!
Must make this!!! I can only imagine how amazing the kitchen will be smelling!
I appreciate you eating the entire prawn.
I love watching you cook
Love the way you cook, looks easy and simple to follow...
Love this!!! Not only for the prawns, but for the crispy garlic!!!
Looks gorgeous! The combination of garlic and prawn is the best!
Love it
Awesome
Outstanding....
Cool
Love the way you cook 👩🍳❤️❤️
Ohhh...yeah...Prawn Head are the BEST 👍😋
Wow
So sweet😊
Delicious
Looks so delicious, I'd definitely try making it☺️
My friends all think I’m crazy when I go for the heads too! Most delicious part!🦐🦐🦐
Great ...
Best chef ever
Love love love love!!
Wow this looks nice
Good
Me too I eat the head and the shell of every prawns. No waste. Thank you, Marion. This is another recipe for me to try, excited.
Eat the head!!!! Lol it is kinda sad that people can’t just eat how they eat because of others opinions! But I get it. Anyhoo another Dish from Marion that I will make and love no doubt. This looks amazing although I’m not sure if it can’t compete with steamed garlic prawns!!! Those were to die for! ❤️
Good one
Nice
Hello Marion. Your recipe is beautiful
Hi, Marion! This dish is very pretty as well as looking delicious. I suck at shelling shrimp/prawns so I probably wouldn’t get to eat many, lol. Thanks for sharing.
My favorite garlic shrimp with chili's 😋
Yummy food
I was just watching masterchef Australia.. It is great to see how far you have come Marion huge fan 😍🥰
Me too...😍🥰💚
Mouthwatering
Marion, you would love Cereal Prawns! This dish reminds me of it - It’s made with curry leaves, nestum, garlic & birds eye chilli. It’s popular here in Singapore. Would love to see you do it!
thanks for the timestamps!
Anthony Bourdain said if you are too lazy to peel fresh garlic you don’t deserve to eat garlic.
You can help yourself by getting the big elephant garlic bulbs though
@@annother3350 Big ones have milder flavor and are very expensive!
Eat the heads and tails! Not only are they delicious and nutritious, but you are reducing waste! It is also important to recognize the animal that gave its life to feed you; too many people only buy meat that is already cut up for them, fish that are filleted and frozen- the animal is no longer recognizable. You honour the animal and gain respect for nature/preservation/sustainability when you can connect with your food. Great video, Marion! The intestine (aka vein) in that prawn was massive!!
Aiyah… gimme all the heads! Best part & no need to remove shell. I crunch the whole thing including the tail so No waste & best taste! Thanks for peeling garlic tip!
I wish we could smell that dish through the screen. It's looks amazing
Prawns in the shell are BOMB. Especially the spectacular prawns you guys have in Australia (Mooloolaba prawns, OMFG).
Oouuu can’t wait to make this… 👍 on head and tail eating 😋… love how you cook it’s always so effortlessly and comes out super delicious.. 🤤
In North East India we too enjoy prawn heads the tastiest part😊😊😊
Love from Nigeria 😍
Arghhh another prawn dish!!! 😍🔥
Hi Marion.i'm so happy watching you cooking..I love it..thank you so much for always teaching us so many different kinds of foods..I am always watching here from the Philippines. Tay,Rizal...
I want to see more of Mama Noi! You are both fun to watch and love your recipes.
I love Mana Noi too!!!
You always make everything mouthwatering delicious 😋 Sad we're not close to fresh shrimp.
Great Content , An EPIC Dish Prowan looks so delicious i love prowan because it keep them healthy you way of cooking very nice and you tutorial very well step by step thanks for sharing great content
This is such a banging recipe! Everything about it is simple and great. Thank you!
Only thought, why not start the garlic at room temp oil?
Amazing 😀🤤😋
thanks for the recipe, this is like the ultimate comfort prawn dish that I always look forward to having at restaurants. Guess I can recreate them now thanks to your video 😘
Hello
That looks fantastic! 🤤 I didn't know you could just crunch away on the head section. It seems a shame to waste them if they're edible so I'm happy for any information on how to go about it.
I love prowans my mother made thenm lot of varity fried and soups
I've been following you in facebook. Amazing recipes💕
Definitely try this too❤❤❤
☺️
Ha ha ha . After filming Marion👍 you’re amazing. Thank you for sharing.
Hi Marion I went to a well known Thai restaurant in Las Vegas (called Lotus of Siam), they have a shell-on shrimp dish like yours, however they batter the shells in the way that the heads and shells are crunchy like chips. It’s so flavorful and you eat the whole shrimp without wasting. Can you please explore and share the recipe to make it crunchy? Thank you!
Wow! That sounds delish! I’ll see what I can come up with!
YUMM🥰🥰
I learned the hard way, how not to take short cuts in the ingredients. Something as simple as pre-cut garlic will change the taste of your dish.
Precut garlic has no flavor. Idk what they do to it but its not garlic.
Yummy so teast good
There is a Italian restaurant located in NYC IN what is left of Little Italy the name of the restaurant is LA LUNA THE FOOD IS WONDERFUL AND WHEN THEY NEED A LLOY OF GARLIC UNPEELED AND PLACE q50 pounds of that garlic in a large pot of warm. Water and let the loosen the paper peel. all you do are peel rud the gazrlic paper easily off the garlic an you can use it on many different foods I
They look so pretty
Wow its yummy and spicy...😋🥰..will try it later
You are totally rocking the acid wash jacket!!
Mariona love you and your every fantastic content more delicious
Woahhh😍
🙌🙌
I just learnt something new
Spicy Garlic Pawns
That WE look delicious
Hi Marion!
I was wondering about elephant garlic. Since they are larger could they be used in this dish? Love you videos and can’t wait for your cook book to arrive!
8:57 I love you mama never change 🦐
You had me at Poo Chute! 😊
🤣🤣🤣
I love this dish and the heads to😍😍😍😍🤣🤣🤣🤣🦐🦐🦐🦐🦐🦐
You make everything look delicious
There is no way I’m wasting this head😂😂😂😂😂😂🤦🏻♀️
I mean you gotta be true to yourself! Eat prawn heads! Represent! Haha
I was just watching another cooking video and the chef mentioned that pre-peeled garlic is blanched to make removing the peels easier, therefore, losing some of that garlic punch.
I really need fresh shrimp 🍤 🦐
I agree with not using pre-peeled garlic
Can I use some black bean sauce instead?
Hi Marion,
What size mortar and pestle do you use and do you have a link or a place you recommend or like?
Hey
My kitchen guro
🤤🤤🤤
Lol won’t use pre peel garlic (I did think that the moment you said it) but how about the pre fried garlic available from Asian supermarket shelves? Thanks
You could totally use the pre-fried garlic. I like those!
Poo Shoot… go Oz 👍🤣
OMG this looks fabulous! I love munching on prawn heads, so delicious? I’m on the hunt for a good mortar and pestle now. Anyone know of the best source in the U.S,?
I'm in the UK, but I find the best mortar & pestles are sold in speciality Asian supermarkets. Maybe try looking in a similar store in the US?
Yuuuuuuhhhhhmmm 🥵
The prawns' head is the best! More succulent than the prawn (body part) itself!but then again, it's an acquired taste; definitely not for most "farang"!
You can't fry spicy food without coughing, you are doing it wrong! She is soo right
Madam, please show me a common Bangladeshi dish
Marion have you tried to shake garlic in a container, such as a tupperware? Try it and the skin of the garlics will come right off.
I have never seen shrimps this big. 😳
Is that a fermented black bean?
This looks amazing! I’ve made several of your recipes and they ALWAYS taste amazing! I do have to say that I’m a little bummed that you feel like you can’t eat the head and tail of the prawn on camera. That’s a part of culture and I hate that you’re made to feel like you should censor that. I hope that changes. Oh… I just have to say that I’m a legs and thighs girl too. 🤷🏼♂️😁💅
My mother called it the sand vein.
my birthday is fastly approaching I want to cook different kind of food for my family.can you please teach me?..I want pasta