– English Lyrics

Lyrics & Translation

[English]

I love lobster rolls just as much as

anybody else. But there's one thing

about them that I cannot stand. It's the

price. It's a Tuesday at 12:00 in the

afternoon and I can't justify $25 plus

dollars on a sandwich. Nor should I have

to. So today we're making prawn rolls

with fresh chips. Oh my body. This is

not an easy position to get into for a

large man. Large in the the horizontal

sense, not the vertical sense. And

whether you like a buttery Connecticut

style or a main mayonnaise style, I've

got you covered. Now, at the heart of

our sandwich are prawns or shrimp. I'm

using these giant red prawns that I got

from Regalis, but you're more than

welcome to use frozen shrimp, fresh

shrimp, there's absolutely nothing wrong

with using the frozen Kirkland shrimp.

Just use what you have access to. Now,

to cook our shrimp, we're going to poach

it. But if you poach in just water,

you're missing out on opportunity to

flavor your shrimp even further. You

want to sort of think about it like

poaching it in a stock. We're going to

start with a few cloves of crushed

garlic. You don't have to worry about

taking the skin off because we're just

going to be using it to flavor the

broth. So, we're not going to end up

eating it. Then, we're just going to

roughly chop a shallot. Again, I'm not

too worried about the skin. You can take

it off. You can leave it on. It's up to

you. We're going to slice off a sliver

of a lemon, probably more than that, but

that's actually pretty solid. Got a lot

of juice from that. That was value. And

we're just going to roll it in between

our fingers, and then drop in the peel.

Then we're going in with coriander

seeds, peppercorns, a bay leaf, a hefty

pinch of salt, or a few pinches. And I'm

going to sprinkle in a little bit of Old

Bay cuz I want that shrimp to be super

flavorful.

And now we're just going to stir it all

together and then bring it up to a

simmer. Now, before we toss any shrimp

in to cook, we want to make sure we have

an ice bath ready because as soon as the

shrimp are done cooking, we want to move

them over to an ice bath to completely

stop the cooking process. If they

continue to cook after they come out of

the water, you're going to run the risk

of them becoming chewy and rubbery and

just gross from a mouthfield

perspective. And now that our poaching

liquid is just starting to simmer, we're

going to go ahead and add in our bronze,

making sure they're fully submerged. And

then you're just going to let them sit

at the current temperature they're at.

And then once it just starts to bubble

again, all we're going to do is cover,

kill our heat, and let it sit untouched

for 2 to 3 minutes, depending on the

size of your shrimp. Perfect time for an

uncostable break. After our 3 minutes,

our shrimp should be fully cooked and

ready to cool. Go ahead and move those

over from your hot water into your ice

bath. And now we're just going to set

these aside to cool. And now we can work

on our chips. For this, you'll need a

rusted potato, the only potato you

should be using for chips. Start by

peeling them and making sure to grab any

of those divots along the skin. And you

want to always make sure you throw your

peels in the trash. And don't try to do

this in your sink and run it down your

garbage disposal because it will get

clogged up. And then you will be a

12-year-old who was having to undo your

unders sink pipes and unclog the mess

that you made because you were dumb.

Now, for this next part, you are going

to need another large bowl filled with

ice water. Generously salt it and then

just stir it all together until that ice

is dissolved. Not ice, salt. Until the

salt is dissolved.

You guys remember doing this in the

bathtub when the water would go down the

drain?

Once that's dissolved, you're going to

need a mandolin. Now, you don't need to

use a mandolin. You can definitely cut

it by hand, but it's not going to be as

thin or consistent. So, if it's okay

with you, I'd like you to use a

mandolin. Mandolin over the bowl. You

could also just do it on the cutting

board and then move it to the bowl on

the thinnest possible setting. You're

going to drag your potato across. Don't

worry about going fast. Go slow. Take

your time. You should end up with nice

thin chips. They should be so thin that

you can see your finger through them.

See? like a cheap wedding invitation

that's a little bit thicker than regular

paper, but not quite as thick as it

should be. And you're just going to

continue this all the way down until

you're done with both your potatoes.

And then once you get to this little

nubbing, just throw it away because it

truly is not worth it for four extra

chips. And once your potatoes are all

nicely thinly sliced, go ahead and leave

them in your saltwater brine for 30

minutes. And now that our 30 minutes are

done and our chips have been nice and

brine, we're going to rinse off all the

starch.

And make sure as you're rinsing, you're

separating all those potatoes because if

not, starch gets trapped in between them

and then it's you're not rinsing. You're

you're just it's ineffective. You'll

know you're done when your potato water

is totally clear. Then you're going to

take a baking sheet and you're going to

line it with paper towels. And then

you're just going to lay out your

potatoes in one nice thin layer. This is

the part that sucks the most, but also

is the most important. If you want

crispy chips, you need to get them as

dry as possible. Then after that first

layer, we'll just top it off with more

paper towels. Press it flat and layer

again. And you'll just repeat this

process until all of your potatoes are

nice and dry. All right. Now that we've

got about six layers of potato chips

waiting to be cooked, realistically

speaking, you probably could have just

been with one potato, but if you're

going to go through the process of

making chips, why not make a bunch of

chip, right?

Boom. Now, we're just going to fill up a

heavy bottom pot with some food lube.

I'm using vegetable oil. You could use

canola. You could use peanut. You could

use whatever you like. I use vegetable

oil because it's the cheapest. And

because we're frying chips, it doesn't

need to be a very thick layer because

these chips are very thin. So, I'm only

going up about a quarter of the way in

my heavy bottom pot, making sure that I

still have adequate space at the top so

it doesn't bubble over. And while we

wait for the oil to heat up, you're

going to want to make sure your whole

station is ready to go. We've got our

potato chips, our fry oil, our wire rack

for draining, and our metal wool for

seasoning because you don't want

unseasoned chips. And of course,

whatever you're going to season it with.

And then once your oil reaches right

around 350°, we're good to drop them in.

Now, you have to do this in batches

because if you don't, you're going to

end up with soggy chips and no one wants

that. Just go in a few at a time and

then you're just going to keep them

moving so that way they cook evenly.

And after about a minute and a half,

they should start to turn golden. You

can go ahead and remove them. Shake them

off over your wire rack. Let them get

nice and drip dry. And then into your

bowl and hit it with a little salt. And

I'm going to do a little bit of Old Bay.

And there we have Oh, that's a fresh

chip.

And now we're just going to repeat that

about a dozen times to get through all

the potatoes I over prepped.

And now that all your chips are fried,

crispy, and seasoned to perfection, just

move them and let them hang out while we

finish everything else. And now that our

prawns are fully cooled, we're just

going to go ahead and break them down.

Oopsie. And split them up. That's all

flavor right there. Now, to take apart

your prawn, all you're going to do is

twist your head off carefully. Try not

to squirt all the head juices

everywhere. Flip it over. And be mindful

if yours has spikes. slide in a pair of

kitchen shears and just cut down the

back all the way through the tail. Then

you're just going to split it open. If

it's got a poop shoot in there, go ahead

and pull it out. And then you're just

going to pull the body away from the

shell like this. And you also could have

skipped this step entirely if you bought

shrimp that were dshelled and devained,

but I didn't. So the last step before we

dress them is we need to break them up a

little bit. They don't have to be

minced, but you don't want them in full

shrimp because you don't want to rip one

of these bad boys out of your sandwich

and then you're sad.

You just want it lumpy like this. Now,

for our Connecticut style, we're going

to start by brushing up some cloves of

garlic.

Going to go ahead and remove the skin on

those. And then we're just going to

roughly chop them.

And I like my garlic in a little bit

smaller pieces, but if you want bigger

pieces of garlic, that's fine. Just

leave them a little bit bigger.

Alternatively, if you didn't care about

the size, you could also just grate it

using a microplane, and that's fine.

That works, too. Or a press. You could

use a press, too. And then we also need

to cut up some parsley. Not a lot, just

a little.

Now, on a low heat, you're going to go

in with some high quality unsalted

butter.

And you're going to want to keep it

moving because you don't want your

butter to brown. Then, we're going to go

in with our garlic,

a little bit of salt, some black pepper,

but not too much. Then, we're also going

to add in some chopped Calabrian

chilies.

And after about a minute, we're going to

go ahead and kill our heat. Add in our

parsley. And there we go. And now we

have our beautiful Connecticut buttery

sauce. We are going to take half of our

prawns, add those in. Oo, it's

splashing. I should have seen that

coming.

We're just going to fold them in and let

them absorb all that delicious buttery

goodness. I mean, look at that. That

right there, that's golden. And now for

our main style roll. Mayo, celery, dill,

chives, and lemon juice. And it all

starts with a bowl. our mayo, a little

bit of celery,

a little bit of chives,

a few sprigs of dill, and some lemon

juice.

Then we're just going to mix it all

together.

And if you want to, this would be a good

time to add in collaborating chilies if

you were feeling for it. I put it in the

other one, so I'm not going to put it to

this one. But you could you could do

them both. You could do one or the

other. Whatever you want. You could also

do neither, too. I don't know why I

didn't say that one, too. Now, we just

add in the rest of our prawns.

And we're just going to fold it all

together. If you like yours more

mayoheavy, you might want to make yours

the same way. But if you like yours less

mayoheavy, you might want to dial it

back a little bit because it's

definitely a more mayo forward situation

going on here. Now for our buns, we want

bio tops slit hot dog buns. Into a

non-stick skillet, we're going to add in

a little bit of butter. Let that coat

up. And then on a medium heat, you're

just going to toast off one side at a

time.

And then once those are all nice and

roasty toasty on both sides, you're

ready to party. Starting with a plate,

our buns. For our main roll, we're going

to start off with a little base of

butter lettuce. Then add in our prawns.

Then for our Connecticut style, we're

just going to split that bad boy open.

Add in our prawns. Top them both with a

little bit of chives. And then fill up

the center with our homemade chips.

And there you go. Fresh chips with a

Mainstyle and Connecticut style prawn

rolls.

All right. The first thing we're eating

here are chips because these have been

sitting out for an hour.

Come on. That's a good crunch. We'll

start off with our main roll.

Oh yeah, that is spot. Connecticut with

that Calabrian chili butter.

[Music]

I think lobster roll should be cool. It

should be mayo. It should be made.

That's it. That's all I have to say.

Those are my opinions. Those are my

thoughts. Those are my feelings. Thank

you so much for liking, subscribing, and

hitting the bell. And I will see you

next week or maybe sooner. Oh my knees.

Uh-huh.

Key Vocabulary

Vocabulary	Meanings
prawn /prɔːn/ A2	noun - a large shrimp or similar crustacean
chip /tʃɪp/ A1	noun - a thin, crispy snack made from potato
poach /poʊtʃ/ B1	verb - to cook gently in simmering liquid
brine /braɪn/ B2	noun - a salty solution used for soaking food
mandolin /ˈmændəlɪn/ B1	noun - a kitchen tool for slicing vegetables thinly
submerge /səbˈmɜːrdʒ/ B2	verb - to cover completely in liquid
crispy /ˈkrɪspi/ A2	adjective - having a hard, dry texture that makes a cracking sound when bitten
season /ˈsiːzən/ A2	verb - to add salt, spices, or herbs to food
fold /foʊld/ B1	verb - to mix gently without stirring
toast /toʊst/ A2	verb - to brown bread or other food by exposure to heat
simmer /ˈsɪmər/ B1	verb - to cook liquid just below boiling point
absorb /əbˈsɔːrb/ B1	verb - to soak up liquid or flavor
chop /tʃɑːp/ A2	verb - to cut into pieces
butter /ˈbʌtər/ A1	noun - a dairy product made from cream
mayo /ˈmeɪoʊ/ A2	noun - short for mayonnaise, a thick condiment
crisp /krɪsp/ A2	adjective - firm and dry, with a texture that breaks easily
lumpy /ˈlʌmpi/ B1	adjective - containing lumps or bumps
brushing /ˈbrʌʃɪŋ/ A2	verb - to apply something with a brush
roasty /ˈroʊsti/ B1	adjective - having a roasted flavor or appearance
crunch /krʌntʃ/ A2	noun - a loud, sharp sound when something hard is bitten