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The Cook Up with Adam Liaw - Season 9 Episode 34 - Crispy Business
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00:01MUSIC
00:21Hello, I'm Adam Liao and welcome to The Cook-Up,
00:23the show documenting my quest to learn how to play the spoons.
00:26Damn it.
00:27Tonight we are making camel footprint cheese buruk,
00:30cauliflower toast with sesame mayonnaise and lemon myrtle
00:32and prawn wontons that say hi to our guests.
00:35Head chef at Hadid Amara Restaurant at Spices Sangoma Retreat,
00:38Will Hoyer has won acclaim for cooking seasonal ingredients
00:41over charcoal and fire.
00:43He's worked with Lennox Hastie at Fire Door,
00:45but his mum remains his food hero.
00:47Welcome, Will.
00:48Thank you for having me.
00:48Great to have you here.
00:49Chef and entrepreneur Vincent Lim has amassed over a billion views
00:53of his captivating cooking videos.
00:54That is Billion with a B.
00:56His debut cookbook is The Wolf of Walk Street.
00:59Welcome back, Dim Sim Lim.
01:01Thanks for having me.
01:02Vincent, great to see you again and congrats on the book.
01:05Your first cookbook, it's always, you know, a real milestone.
01:08Yeah, I think so.
01:09It's been a lot of work.
01:11Yes.
01:11So very, very happy with it.
01:12Amazing.
01:13Tell me a bit about the book.
01:14What's in it?
01:14What sort of things are we cooking?
01:15It's a lot of Southeast Asian cooking, a lot of recipes from my dad,
01:20a lot of recipes from my restaurant, my old restaurant,
01:22and just everything I wanted to document and just put it all into a book
01:26to give to, you know, my fans and anybody that wants to learn Chinese food.
01:31Amazing.
01:32Will, and congratulations on your chef hat at Amara.
01:36Tell me a little bit about the restaurant.
01:38What's the mission?
01:40So three things we try and live by.
01:42Organic, sustainable and local as much as possible.
01:44So always trying to keep a greener footprint when it comes to things as well.
01:48So native Australian as much as possible as well.
01:52Modern Australian, if you want to call it that way.
01:54But yeah, so it's kind of fine dining.
01:56Amazing.
01:57In the mountains.
01:57And you do it so well.
01:59Tonight, there is nothing like a bit of crispy business.
02:04Should be in like socks and underwear, just slide across.
02:07Will, what's the crispiest thing on the menu at Amara?
02:11We actually do an onion taco.
02:13Oh, wow.
02:13We braise it overnight, blend it, dehydrate it again overnight,
02:17cut it and then fry it and then mould it into a taco.
02:21Wow.
02:21So it's a 24 to 48 hour process just for such a small thing,
02:25but it's delicious and crispy.
02:28Vincent, what's the secret to making crispy food in a wok?
02:31First thing is temperature.
02:33And secondly, I think we don't use any milk, we don't use egg
02:36and we fry with water.
02:38Fry with water?
02:39Yeah, we fry with water in the batter so then it can...
02:41Yeah, like vaporise and create that crispy.
02:44Exactly, yeah.
02:44So it makes it extra crispy.
02:46Interesting.
02:46Exactly.
02:47Crispy business is in session with my Camel Footprint cheeseburgs.
02:55Uh, Burik, uh, I don't know how else to describe it.
02:58A little cheesy or, well, they have a lot of different feelings,
03:01but kind of Turkish pastries.
03:04And Vincent, you'll appreciate this because this is a process
03:08that I saw from a Turkish influencer on Instagram.
03:11And do you get into, like, the Turkish social media cooking thing?
03:17Because that is a rabbit hole.
03:19You go down there and it's like, oh my God, like, wow,
03:21these guys do amazing stuff.
03:22I love what they do.
03:24It's so different from what we do.
03:25It's completely different.
03:26You learn a lot, yeah.
03:27I mean, we saw a little bit from, like, the Lisa cheese and things
03:31out of China where just the style of not just the cooking
03:35but also the way of making content was so different.
03:37And it's, I guess, a bit difficult with the way that Chinese internet is.
03:41But Turkish food is kind of that way as well.
03:44It's a completely different base.
03:45Like, a lot of stuff in Western cooking, as you would know, Will,
03:48it comes from, like, French technique.
03:50And then this is done that way and that's done that way.
03:51You can see that so kind of straight through.
03:53But in these other great cuisines, like Chinese and Turkish,
03:56it doesn't come from, like, a French base.
03:57So the style and the way things are done is really, really interesting.
04:04So I had to ask my Turkish friend Engin to translate this because it was,
04:08I don't even know the word in Turkish,
04:09but it translated to kind of, like, camel footprint.
04:13And so we're making these buriks, but we're going to fold them in a way
04:15that makes them extra, extra crispy but also kind of looks like a camel's footprint.
04:19Fold it in a filo pastry?
04:21Yeah, filo pastry.
04:21I see, I see.
04:22Yeah.
04:22So very simple cheese filling, dill, parsley, bit of feta,
04:29bit of tasty cheese, more for the meltiness, like I want that to melt.
04:32And then for the savouriness, we'll put some parmesan in as well.
04:37And I'll season that just with a touch of pepper.
04:40Probably don't need any salt because there's plenty of salt in the cheese here.
04:42But we'll put some salt on at the end because the pastry is not salted.
04:46So this is like a Turkish spring roll.
04:49Yeah.
04:50Oh, man, now you're making me think,
04:52what if we didn't do cheese?
04:52What if we did, like, spring roll filling and folded it in the same way?
04:55There could be a lot of different ways to do this.
04:57So that's our filling.
04:58Kind of dry and crumbly, but that's why the tasty cheese there is there to melt,
05:02to hold it together once it kind of goes into the oven.
05:06All right.
05:07Just using bought filo.
05:10No problems with that.
05:11Who's got time to make their own filo?
05:12A lot of people in Turkey do, but I don't.
05:15Will, what was it that made you want to become a chef?
05:18Was it like a childhood dream?
05:19And that's what I'm going to get into?
05:21Kind of like everybody else.
05:22Everyone could have had someone to inspire to.
05:24So for me was my mum and also my Aunty Donna as well.
05:29So, I mean, growing up, just good old classics, Kiwi classics.
05:35And kind of just started from there.
05:36Like, when I was like eight, nine, ten years old,
05:39I would just help mum in the kitchen.
05:41She'll probably cry when she sees this, but, you know,
05:44she was a big inspiration for me.
05:45She was the one that came into it.
05:47Also my Aunty Donna as well.
05:48So she was a really big influence.
05:50I'd go around to her place.
05:52Yeah, just, you know, just carried those things from her.
05:56Yeah.
05:57Vincent, how about you?
05:57I know that you, and I'm sorry to hear about your father's passing.
06:01I know you had a very close relationship with him.
06:02How important were your parents in, I guess, getting you to where you are today?
06:07Yeah, I mean, it was definitely huge.
06:09You know, I don't think I would have ever wrote a book.
06:12I don't think I would have ever been on your show if it wasn't for my mum and dad.
06:15You know, they taught me everything I knew about business,
06:17everything I knew about cooking, and they taught me all of that.
06:21Like, seeing them working there in my dad's restaurant
06:23and seeing him struggle and me wanting to help him,
06:26that was the reason why I started cooking.
06:28Yeah, amazing.
06:28And, yeah, you just keep going.
06:30Yeah.
06:31Awesome, man.
06:32So this is where my folding process comes in, you know.
06:37Unfortunately, I didn't have a parent to teach me this.
06:40No turk experience.
06:41Fingers in from the side and then in from the top as well.
06:45So we're kind of creating this X bow tie type shape.
06:48Interesting.
06:50So then we fold one side over to kind of create a base for our filling to go on.
06:55And then the filling goes on top of that.
07:02Oh, this is very smart.
07:04So the ridges will make it extra crispy.
07:05And then we fold the opposite side over.
07:09And then this side over and that side over to create our little package.
07:15Awesome.
07:15Now, the important part is actually that doesn't look so crispy there.
07:18We flip it over.
07:19So now you've got all these ridges on this side that's going to give us our crisp.
07:25Have you had this before?
07:26No, first time.
07:27Looks good, though.
07:28Can't wait to get into it.
07:30Will, how many of you are in the kitchen?
07:32So we're a small team.
07:34So a busy service at night would be two, three of us, for about 22 people.
07:40Right.
07:41And then, so it's a seven-day operation, breakfast, lunch and dinner.
07:45So about four or five in total.
07:47Yeah.
07:47See, when you talk four or five people, 22 covers doesn't sound like a lot.
07:54But then you talk about taking two days to make an onion taco.
07:58That's a lot of work.
08:00Yeah, it is.
08:00Yeah, so, yeah, we have to really kind of plan ahead.
08:04We try and work with what we've got.
08:06So we're always constantly changing the menu and seasonal and all that sort of jazz.
08:11So, yeah, we kind of just do what we can, basically.
08:16So this is going to be the secret to our crispiness.
08:20Wow, looks good.
08:22All right, one last one so I can make sure I've got this technique right.
08:25And then we can have one each to eat.
08:27But the thing I really love is just the combination of crispy, buttery pastry and cheese.
08:33There is nothing better, in my opinion.
08:35What a combination.
08:39So how many layers of pastry do you put on top?
08:41It's just the two.
08:42Oh, just the two.
08:43That's why it's so simple and easy.
08:44Like, you could literally make that filling in two minutes.
08:47Have your phyllo ready to go.
08:50And you could do this for breakfast.
08:51Oh, amazing.
08:52It's such a fast thing.
08:55So edges, not corners.
08:58We bring the edges in to create that kind of X shape.
09:01Fold one across.
09:04And did you learn this recipe going down the rabbit hole on TikTok?
09:07Yeah.
09:08Well, it wasn't really a recipe.
09:10Like, you know, you would know there's not so many recipes.
09:13You kind of like just...
09:14That's what I really love about the whole content thing is it's actually a really organic way of learning.
09:20And that's how we learn things.
09:22That's how we learn to cook.
09:23So, you know, I'm not a...
09:25I do think there's some terrible cooking on social media.
09:29But for the most part, it's a really organic way of learning to cook, I think.
09:33Yeah, for sure.
09:36So, here are our Burricks.
09:39Obviously, I've folded it so that there's nothing on top.
09:41So I'm just going to give them a bit of a spray of olive oil to make sure the top
09:44is nice and crispy.
09:46And these can go straight into the oven.
09:48About half an hour at 180.
09:53And when they come out, they look a bit like this.
09:59Wow, look at that.
10:00I am going to do the one thing that I absolutely hate.
10:04But it's actually such an important thing content-wise, I think.
10:07What I hate is when people break something open and, like, squeeze the stuff out of the middle.
10:12Like, it just kills me.
10:13I'm like, wouldn't you prefer to be eating that?
10:15But in order to show everyone at home how crispy these are...
10:22Oh.
10:23Yeah.
10:24That's what we're trying to do.
10:25Squeeze. Squeeze, Adam. Squeeze.
10:27Oh, look, I'm not going to do the squeeze.
10:29Anyway, that's going to be mine.
10:31That one's going on the plate.
10:34Camel Footprint Cheese Burik.
10:39I reckon if you...
10:41You can go full social media and, like, turn it into, like, a cheese pool.
10:45Like, pack it full of mozzarella or something and then really do that.
10:47Yeah, it's 100 million views.
10:51Oh, wow.
10:52This is super crispy.
10:53I don't think you can get much crispier than that.
10:55Mmm.
10:56It's so light, too.
10:57Mmm.
10:57Mmm.
10:58Delicious.
10:59That's the butter.
10:59Butter-y, cheesy goodness.
11:01Winner.
11:02When we return, more crispy business from Will and Vincent.
11:15Welcome back to The Cook-Up, where sometimes you've got to say what's for dinner.
11:19Tonight, it is crispy business.
11:20Two top-tier chefs are getting into it.
11:22Will Hoyer from Amara Restaurant.
11:23What is your dish?
11:24So, today, we're going to be doing cauliflower toast with sesame and gochujang.
11:29Amazing.
11:30And Vincent Lim, a.k.a. Dim Sim Lim, a.k.a. The Wolf of Walk Street, what are you
11:34making?
11:34Today, we're making prawn wontons.
11:36Amazing.
11:44All right, Vincent, prawn wontons.
11:46Yes.
11:48I love wontons.
11:50Yeah, so we've got these big prawns here.
11:53Yes, we do.
11:54And instead of a food processor, I'm just going to give them a slap.
11:57Oh, what?
11:58So, in Charlie's Cuisine, we just give it a slap.
12:00Quick chop.
12:02That's it.
12:03Now we have minced prawns.
12:04That's...
12:04Just like that.
12:05Extraordinarily cool.
12:06Whoa.
12:07Slightly violent.
12:08Oh, exactly.
12:08So, we just give it a quick slap, and then it's ready, you know?
12:11Like, no need to pull out the food processor.
12:13You just need a cleaver.
12:14Nice.
12:15Nice.
12:15So, the ingredients for the wonton filling, the prawns, you've got some spring onions
12:20there.
12:21Yes.
12:21What else goes in?
12:23We throw a little bit of seasoning.
12:24We've got chicken powder.
12:25We have a little bit of yum yum.
12:27We've got cornstarch, sesame oil, Chinese cooking wine, and that's it.
12:31Super simple recipe.
12:33Well, keep going.
12:33Tell me about your yum yum.
12:35My yum yum.
12:35Because it started off as a catchphrase, and now it's like a physical product thing you
12:39can buy.
12:40Yeah.
12:41No, actually, it was always a physical product.
12:42Oh, no way.
12:43What happened was, about seven years ago, I was in the kitchen, I was trying to teach
12:48my chef how to make, how to use MSG.
12:51Yeah, yeah.
12:51Okay, and then he could not understand, because it doesn't have, like, a very distinctive
12:55flavour.
12:56Yeah, sure.
12:56All it does is, you know, amplify the natural taste.
13:00Yeah, yeah, yeah, yeah.
13:00So, what we did was, we added a salt component to it, we added a wok roasted salt component,
13:05then we added a white pepper, and we made it super easy for him to use.
13:07That's so true, because I actually, I get a lot of people contact me saying, how do you
13:10use MSG in cooking?
13:11Because, you know, what's your reference?
13:13Because, you know, in a restaurant, Chinese restaurants, a lot of our seasonings are pre-mixed
13:17already.
13:18Yeah, yeah, yeah.
13:18Right?
13:18So, in order for us to cook very quickly, we have, like, you know, our five-spice salt
13:22is already pre-mixed.
13:24We have our yum-yum that's pre-mixed.
13:25We have, you know, all these other salts that we just grab and we sprinkle on, and it's
13:30ready to go.
13:31Yeah.
13:31So, when you see the chef in the restaurant with a ladle, and he's just going into different
13:35bowls, and it's just, like, going like that into the wok, that's what he's doing.
13:38Yeah.
13:38Okay, so the prawn's ready.
13:40Same thing with the ginger.
13:41We can do the same thing.
13:42I'm just going to give a, I'm just going to cut a little, just like that, and slap.
13:49That's perfectly minced.
13:51Straight into the bowl.
13:53Yeah, so.
13:54That's good to watch.
13:55That is very cool to watch.
13:57Chinese secrets.
13:58No food processor required.
13:59That's awesome.
14:00No food processor, because it's sort of like wood, you know?
14:02Yeah.
14:02When you smack it, it just breaks apart.
14:04Make sure, and the important part for everyone at home, ginger has a grain, so you've got
14:09to be cutting that across the grain to do that.
14:11If you cut it along the grain, it will not do that.
14:13Exactly.
14:14Amazing.
14:15Will, what?
14:16What on earth is cauliflower toast?
14:18Cauliflower toast, why not?
14:20So, we've taken classic prawn toast, made of vegetarian.
14:24Oh, amazing.
14:25So, I wasn't sure if the cauliflower was the toast or the cauliflower was the prawn.
14:29But it's the prawn.
14:30Yeah, so it's taken the protein aspect of it, so the prawns in this case, and then
14:35we've just swapped it out with the humble cauliflower.
14:38Amazing.
14:38So, true to what we are at Restaurant Amara.
14:43Trying to think more vegetable-based dishes, so.
14:45Taking classic dishes, replacing it with vegetables in our own way.
14:50I think this is great.
14:52And cauliflower is an absolutely wonderful ingredient.
14:57I think it gets a bad rap sometimes.
14:59So, for example, cauliflower rice.
15:01Not a huge fan.
15:02Yeah.
15:02That's it.
15:02It's not that bad.
15:03Yeah.
15:04It's just like, I'm quite neutral about how I feel about it because it doesn't taste
15:09like rice, doesn't taste like cauliflower.
15:10It's just like, to me, it's not that it's not rice, it's that it's not good cauliflower.
15:14I think that's the general misconception.
15:16Like, a lot of people, you know, they think of kind of older dishes like Granny's old
15:20boiled cabbage or something like that, you know.
15:23So, what we like to do at the restaurant is really flip it upside down and make sure
15:27that it's an experience in itself and really pushing the boundaries on what we can do.
15:33So, this is our prawn.
15:35Is there a mayo or what else goes with it?
15:37Yeah.
15:38So, we're actually going to do a sesame mayonnaise to go with it as well.
15:42So, we've got our eggs, Dijon and lemon juice.
15:45So, your classic go-tos.
15:47Yep.
15:48And then we're going to add some toasted sesames to it as well.
15:52So, what you'll kind of see in prawn toast.
15:56Yeah, yeah, yeah.
15:57But we're also going to add a mayonnaise aspect to the top as well.
16:01To give it a little bit of texture, a little bit of creaminess to it as well.
16:04So, I like the fact that you've got the mayonnaise in the sesame mayo coming from sesame seeds.
16:10Like, if I was making a sesame mayo, mayo out of a bottle, tahini.
16:15You know, that would be weird.
16:16But, you know, you're a fancy chef.
16:18Yeah, I mean, I think it's important to try and do things from scratch, you know.
16:22It's always that point of difference.
16:25What's the consistency that we're looking for with the mayonnaise, I guess?
16:29So, with the mayonnaise, we're looking for more of a kind of thinner rather than a real thick consistency.
16:34Yeah, okay.
16:35Just so with the finishing product, we're going to have a nice little mosaic effect over the top.
16:41Drizzle rather than dollop.
16:42Exactly, exactly.
16:43And we're flavoring it with, is it these toasted sesame seeds here?
16:47That's right.
16:48So, this has probably had a good consistency right now.
16:51So, I'm just going to stop this and then, yeah, some toasted sesame seeds that we did earlier.
16:57We're just going to add and then we're just going to do a quick blitz.
17:03Okay, so not breaking up.
17:04You still want the texture in there.
17:04Still want the texture.
17:05You still want to see all of the sesame seeds go through, but also nice little flavoring, nuttiness to come
17:12through as well.
17:13I like this a lot.
17:14Vincent.
17:15Yes.
17:15Okay, prawn in piping bag.
17:18Yep.
17:20Prawn in piping bag and boom, that's it.
17:22You have a wonton, just like that.
17:24Wow, okay, great.
17:26So, no more mess, you know.
17:28You don't need to learn how to make wontons.
17:30You can just pipe it straight in there and squeeze and you have a wonton.
17:34Oh, that's fantastic.
17:36None of the fancy folding.
17:38You're making 100 wontons a minute.
17:40Oh, no.
17:41This is, yeah, at least one wonton a second, right?
17:43But you've trimmed the corners off the wonton wrapper?
17:48Yeah, just to make it look a little bit prettier, so they're more uniform, because I'm squeezing it just like
17:52that.
17:52Amazing.
17:53Yeah, and normally at home, I would just be piping it straight in and just throwing it straight into the
17:59wok.
17:59Oh, like straight in?
18:00Yeah, just straight in, yeah, yeah, yeah.
18:01But because I'm a little bit nervous around you today, so I've got to use the tray first.
18:05Well, that's how you see, like, some of the, like, you get wontons as, like, street food in Hong Kong
18:10or something, that's what they're literally just, like, making them and throwing them straight into the water.
18:15Oh, yeah, exactly.
18:16That is efficiency.
18:17Yeah, efficiency, speed.
18:18Love it.
18:20All right, well, this is the exciting part for me, because it's a dish that I have obviously never seen
18:26before.
18:26Yeah, so something a little bit familiar, obviously, probably had prawn toast, but, yeah, we're just changing it up.
18:33Cauliflower paste.
18:35And so the thing that binds together, you have egg whites in there, a bit of spring onion, is there
18:39anything else?
18:40And garlic as well.
18:41So your usual suspects that you would have for prawn toast, but with cauliflower as well, it also has a
18:47natural ability to kind of hold together, kind of like a protein as well.
18:52One thing I love about modern Australian food is you kind of see how these things, like, we're talking about
18:58this, it's got the shape of prawn toast.
19:00Yeah.
19:00But it could also be, you know, in some ways, Lebanese, if you're talking about, like, your anabit with your
19:06fried cauliflower, with pita bread, and sesame, all of those flavours exist in multiple different...
19:13Yeah, for sure.
19:13Like, obviously with the Mediterranean as well, so I'm just going to dip it in as per...
19:19Lovely.
19:22And then, obviously, be very careful when dropping it into the oil.
19:26Oh, lovely.
19:28This is going to be nice.
19:29You sound surprised.
19:31No!
19:32I don't mean to.
19:33And then you've got, I see you've got another little, like, gochujang situation that's happening there as well.
19:38Yeah, so, yeah, so, just your normal gochujang paste, you know, that you can buy from regular stores or Chinese
19:44stores or Asian stores.
19:45And, um, we're going to add a little bit of confi garlic, a little bit of honey, kind of sweeten
19:50it up just a little bit more.
19:51Lovely.
19:51After the break, I'm going to take a calculated crisp or two, because it's tasting time, and we'll share some
19:56ideas for leftover wonton wrappers.
20:08Welcome back to a night of crispy business on the cook-up.
20:11Chefs Will Hoyer and Vincent Lim have been very, very busy.
20:13Will, is your crispy dish nearly done?
20:15Just doing the final touches now.
20:17Love it.
20:18And Vincent, whoa!
20:19Hello!
20:20This is great.
20:21We are ready.
20:22Uh, mayonnaise, sweet chilli.
20:24Yes, mayonnaise, sweet chilli, and my three-minute wontons.
20:28You know, I, if I, if you'd told me that you had made that many wontons in three minutes, I
20:34would not have believed you.
20:35But the, the genius of this is the efficiency and the speed.
20:39Like, that's, that's brilliant.
20:41Yeah, we've got to put a little bit of green to pretend we're healthy.
20:43Yeah.
20:45Yeah, that's, that's the health there.
20:47Like, one, one little spring onion curl is going to...
20:49Yeah, just a little bit of chilli for colour, and that's it.
20:52That is the whole dish.
20:53Woo-hoo!
20:55Will, I keep saying, in my mind it says prawn toast, so you've, you've, you've fooled me, I guess, in
21:01that respect.
21:02I know it'll be, uh, you know, hard to kind of feather me at first, but I promise you, it's
21:09going to be delicious.
21:10Cauliflower toast.
21:10Cauliflower toast.
21:14And then, so that's our sesame mayonnaise.
21:17That's the sesame mayonnaise that I've just put on, and now this is the gochujang.
21:22Fantastic.
21:23Oh man, looks fantastic.
21:27Yeah, so I'm going to take this off.
21:28It's going to be like a little mosaic effect going on.
21:31Lots of flavour, deliciousness.
21:34Yeah, this is going to be tasty, I can tell.
21:36And then, straight onto the plate, just like that.
21:41Love it.
21:42Cauliflower toast with sesame mayonnaise and lemon myrtle.
21:44And some prawn wontons.
21:54This looks amazing, Will.
21:56And it, uh, it does everything visually that prawn toast should do.
22:00Mmm.
22:01Crispy.
22:03Lots of textures going on there.
22:05Gochujang.
22:05A little bit spicy.
22:07Everything you want.
22:07It's delicious.
22:09And, you know, we talked about it being sort of Chinese-Australian inspired, and then it
22:14could also be Middle East, and then when you eat, it's like, oh, it's Korean.
22:17Yeah.
22:17It's just, it's just everything, the whole world into one little bite.
22:20Yeah, it's amazing.
22:21I actually like it better than prawn.
22:25Yeah, oddly, right?
22:26You get the prawn toast feel, but then it's a lot softer, the texture, you know, and then
22:31you've got the flavours from the gochujang.
22:33It's really nice.
22:34Yeah.
22:34And cauliflower, when it gets, like, fried and caramelised like that, it's got a delicious
22:37flavour.
22:37Yeah.
22:38All right, Vincent, wonton time.
22:40Wonton time.
22:42Mmm.
22:44Pretty much every Chinese restaurant has this on their menu.
22:48It's exactly how the restaurants make it, and it's just very traditional Chinese prawn
22:54wontons.
22:54Will, what you wouldn't have seen was Vincent made this, no food processor, no nothing, and
22:59he made about 700 wontons in about eight seconds.
23:02Watch it back, you'll be surprised.
23:04One of the drawbacks with wontons, though, is that if you don't have, I guess, the exact
23:10number of skins, you're always having them a bit left over.
23:12So I'm going to show you what to do with a few leftover wonton skins.
23:15Very, very simple.
23:17And we've had quite a lot of savoury today, so what I'm going to do is actually just take
23:20a little ravioli cutter and make some sweet crostoli.
23:25Not real crostoli, of course, the Italian folks would go, oh, you're doing that all wrong.
23:29But just a few little cuts into, and if you didn't have a ravioli cutter, you could, of
23:35course, use whatever else you wanted.
23:40But it just gives that little fluted pattern there.
23:42I'll drop those straight into the deep fryer.
23:46Well, the oil, I should say, rather than deep fryer.
23:50And I guess you could air fry it as well, or chuck it in an oven.
23:53Yes, technically, you probably could.
23:55But I always find, like, things that are supposed to be deep fried, when you air fry them, air
24:00frying is not really frying.
24:02I get you.
24:02It's baking.
24:04If something has already been fried and you're buying it frozen, and it's like a chicken nugget
24:07out of the freezer, no worries.
24:09That will taste fried out of an air fryer.
24:11But if you're trying to cook something from scratch that hasn't been fried already, you
24:15don't, I don't think you ever quite get there.
24:17If you know what I mean?
24:17It's not the same, right?
24:19Yeah.
24:19But I'm not against the shortcut, you know?
24:21I'm throwing one-time wrappers and calling it cross-leaf, you know?
24:25Instead of making, you know, the dough and everything from scratch, we're doing this
24:31in a very, very simple way.
24:32I've just got a little bit of orange.
24:39I'll put these actually straight onto the plate while they're nice and warm.
24:45A little bit of orange and a little bit of, what's this stuff called?
24:49Icing sugar.
24:52So we can just finish it very, very simply.
24:55Touch of orange flavour.
25:00And, importantly, not a touch of icing sugar.
25:03A lot of icing sugar.
25:04I think you've just got to...
25:06Icing sugar looks visually like it's a lot, but it's never a lot.
25:10Like, you've got to really go for it, I think, you know?
25:12You eat this even if, when it's completely dusted with icing sugar, and you go,
25:15it's not quite sweet enough.
25:17So just keep going.
25:18All right.
25:18That's our dessert.
25:19Took about eight seconds.
25:20Amazing.
25:22Vincent, Will, thank you so much for joining me.
25:23This has been a very crispy evening.
25:27Thank you very much.
25:28This one is for the crisp takers.
25:30I guarantee if you follow tonight's crispy business plans, you'll reap dividends come dinner time.
25:34If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.
25:37I'm Adam Liao.
25:37Thanks for watching The Cook Up.
25:55We'll see you next time.
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