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00:21Hello, I'm Adam Liao and welcome to The Cook-Up, the show documenting my quest to learn how
00:25to play the spoons. Damn it. Tonight we are making camel footprint cheese burruk, cauliflower toast
00:30with sesame mayonnaise and lemon myrtle and prawn wontons. Let's say hi to our guests. Head chef at
00:36Hadid Amara Restaurant at Spices Sangoma Retreat, Will Hoyer has won acclaim for cooking seasonal
00:41ingredients over charcoal and fire. He's worked with Lennox Hastie at Fire Door but his mum remains
00:46his food hero. Welcome Will. Thank you for having me. Great to have you here. Chef and entrepreneur
00:50Vincent Lim has amassed over a billion views of his captivating cooking videos. That is
00:55Billion with a B. His debut cookbook is The Wolf of Walk Street. Welcome back, Dim Sim Lim.
01:00Thank you. Thanks for having me. Vincent, great to see you again and congrats on the book.
01:05Your first cookbook, it's always, you know, a real milestone. Yeah, I think so. It's been a lot of
01:10work. Yes. Very, very happy with it. Amazing. Tell me a bit about the book. What's in it? What sort
01:15of things are we cooking? It's a lot of Southeast Asian cooking, a lot of recipes from my dad,
01:19a lot of recipes from my restaurant, my old restaurant, and just everything I wanted to
01:24document and just put it all into a book to give to, you know, my fans and anybody that wants
01:30to
01:30learn Chinese food. Amazing. Will, and congratulations on your chef hats at Amara. Thank you. Tell me a
01:37little bit about the restaurant. What's the, what's the mission? So three things we try and live by.
01:42Organic, sustainable and local as much as possible. So always trying to keep a greener footprint when it
01:47comes to things as well. So native Australian, as much as possible as well. Modern Australian,
01:53if you want to call it that way. But yeah, so it's kind of fine dining. Amazing. In the mountains.
01:58And you do it so well. Thank you. Tonight, there is nothing like a bit of crispy business.
02:04Should be in like socks and underwear, just slide across. Will, what's the crispiest thing on the
02:09menu at Amara? We actually do an onion taco. Oh, wow. We braise it overnight, blend it,
02:15dehydrate it again overnight, cut it and then fry it and then mould it into a taco.
02:21Wow. So it's a 24 to 48 hour process just for such a small thing, but it's delicious and crispy.
02:28Vincent, what's the secret to making crispy food in a wok?
02:31First thing is temperature. And secondly, I think we don't use any milk. We don't use egg and we fry
02:37with water. Fry with water? Yeah, we fry with water in the batter. So then it can, yeah.
02:41Yeah. Like vaporise. Exactly. Exactly. Yeah. So it makes it extra crispy. Interesting. Exactly.
02:47Crispy business is in session with my Camel Footprint Cheese Burricks.
02:56Burrick, I don't know how else to describe it. A little cheesy or, well, they have a lot of
03:01different feelings, but kind of Turkish pastries. And Vincent, you'll appreciate this because this is
03:06a process that I saw from a Turkish influencer on Instagram. And do you get into like the Turkish
03:15social media cooking thing? Because that is a rabbit hole. You go down there and it's like,
03:19oh my God, like, wow, these guys do amazing stuff.
03:22I love what they do. It's so different from what we do.
03:25It's completely different. You learn a lot. Yeah.
03:27I mean, we saw a little bit from like the Lisa cheese and things out of China where just
03:33the style of not just the cooking, but 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. But Turkish food
03:42is kind of that way as well. It's a completely different base. Like a lot of stuff in Western
03:46cooking, as you would know, Will, it comes from like French technique. And then this is
03:50done that way and that's done that way. You can see that so kind of straight through.
03:53But in these other great cuisines like Chinese and Turkish, it doesn't come from like a French
03:57base. So the style, 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, I don't even
04:08know the word in Turkish, but it translated to kind of like camel footprint. And so we're
04:14making these buriks, but we're going to fold them in a way that makes them extra, extra crispy,
04:17but also kind of looks like a camel's footprint. Fold in a phyllo pastry?
04:21Yeah, phyllo pastry. I see, I see. Yeah.
04:22Yeah. So very simple cheese filling, dill, parsley, a bit of feta, a bit of tasty cheese,
04:30more for the meltiness. Like I want that to melt. And then for the savouriness, we'll
04:34put some parmesan in as well. And I'll season that just with a touch of pepper. Probably
04:40don't need any salt because there's plenty of salt in the cheese here, but we'll put
04:43some salt on at the end because the pastry is not salted.
04:46So this is like a Turkish spring roll.
04:50Yeah. Oh man, now you're making me think, what if we didn't do cheese? What if we did
04:53like spring roll filling and folded it in the same way? There could be a lot of different
04:55ways to do this. So that's our filling. Kind of dry and crumbly, but that's why the tasty
05:00cheese there is there to melt, to hold it together once it kind of goes into the oven.
05:06All right. Just using bought phyllo. No problems with that. Who's got time to make their own
05:12phyllo? Or people in Turkey do, but I don't. Will, what was it that made you want to become
05:18a chef? Was it like a childhood dream? And that's like, that's what I'm going to get
05:20into? Kind of like everybody else. Everyone could have had someone to inspire to. So for
05:26me was my mum and also my Aunty Donna as well. So I mean, growing up, just good old classics,
05:33Kiwi classics. And kind of just started from there. Like when I was like eight, nine,
05:3810 years old, I'll just help mum in the kitchen. She'll probably cry when she sees this, but
05:43you know, she was a big inspiration for me. She was the one that came into it. Also my
05:47Aunty Donna as well. So she was a really big influence. I'd go around to her place. Yeah,
05:52just, you know, just carried those things from her. Yeah.
05:56Vincent, how about you? I 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. How important were your parents in,
06:04I guess, getting you to where you are today? Yeah. I mean, it was definitely huge. You know,
06:09I, I don't think I would have ever wrote a book. I don't think I would have ever been on
06:13your show
06:13if it wasn't for my mum and dad. You know, they taught me everything I knew about business,
06:17everything I knew about cooking. And they taught me all of that. Like seeing them working there,
06:22in my dad's restaurant and seeing him struggle and me wanting to help him. That was the reason why I
06:27started cooking. And yeah, you just, you just keep going. Yeah. Awesome, man.
06:31So this is where my folding process comes in, you know, unfortunately I didn't have a parent to
06:38teach me this. Fingers in from the side and then in from the top as well. So we're kind of
06:45creating
06:45this, this X bow tie type shape. Interesting. So then we fold one side over to kind of create a
06:52base for our filling to go on. And then the filling goes on top of that.
07:02Oh, this is very smart. So the ridges will make it extra crispy. And then we fold the opposite side
07:08over. And then this side over and that side over to create our little package. Awesome. Now, the
07:15important part is actually, that doesn't look so crispy there. We flip it over. So now you've got
07:20all these ridges on this side. That's going to give us our crisp. Have you had this before? No,
07:26first time. Looks good though. Can't wait to get into it. Will, how many of you are in the kitchen?
07:32So we're a small team. So the busy service at night would be two, three of us for about 22
07:40people.
07:40Right. And then, uh, so it's a, it's a seven day operation, breakfast, lunch,
07:45and dinner. So, so about four or five in total. Yeah. See, when you, when you, when you talk
07:49four or five people, 22 covers doesn't sound like a lot, but then you're talking about taking
07:55two days to make a, an onion taco. That's, that's a lot of work. Yeah, it is. Yeah. So yeah,
08:01we have to, um, really kind of plan ahead. We try and work with what we got. So we're always
08:06constantly changing the menu and seasonal and, uh, all that sort of jazz. So, uh, yeah,
08:12if we kind of just do what we can basically. So this is going to be the secret to our
08:19crispiness.
08:20Wow. Looks good. All right. One last one so I can make sure I've got this technique right. And then
08:25we can have one each to eat. But the thing I really love is just the combination of crispy,
08:32buttery pastry and cheese. There is nothing better in my opinion. What a combination.
08:38So how many layers of pastry do you put on top? It's just the two. That's why it's so
08:43simple and easy. Like you could literally make that filling in two minutes, have your,
08:48your phyllo ready to go. And you could do this for breakfast. Amazing. Um, it's, it's such
08:53a fast thing. So edges, not corners. We'll 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?
09:08Yeah. Well, it wasn't really a recipe. Like, you know, there's so you would know there's
09:12not so many recipes. You kind of like just, that's what I really love about the whole content
09:17thing is it's actually a really organic way of learning. And that's, that's how we learn
09:22things. That's how we learn to cook. So I, you know, I'm not a, I do think there's some
09:27terrible cooking on social media, but for the most part, it's a really organic way of
09:32learning to cook, I think.
09:33Yeah, for sure.
09:36So here are our Burricks. Obviously I've folded it so that there's nothing on top. So I'm just
09:41going to give them a bit of a spray of olive oil to make sure the top is nice and
09:45crispy.
09:46And these can go straight into the oven. About half an hour at 180. And when they come
09:54out, they look a bit like this.
09:59Wow, look at that.
10:00I am going to do the one thing that I absolutely hate, but it's actually such an important thing
10:06content wise, I think. What I hate is when people break something open and like squeeze
10:11the stuff out of the middle, like it just kills me. I'm like, wouldn't you prefer to be eating
10:15that? But in order to show everyone at home how crispy these are.
10:22Oh.
10:23Yeah. That's what we're trying to do.
10:25Squeeze, squeeze, Adam, squeeze.
10:27I'm going to do the squeeze.
10:29Anyway, that's going to be mine. That one's going on the plate. Camel footprint cheese Burrick.
10:40Ari, can you, if you, you 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, but.
10:48Yeah, it's a hundred million views.
10:51Oh, wow. This is super crispy.
10:53I don't think you can get much crispier than that.
10:55It's so light too.
10:58Delicious.
10:59That's the butter.
10:59Battery, 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?
11:18Tonight, it is crispy business. Two top tier chefs are getting into it.
11:22Will Hoyer from Amara Restaurant, what 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
11:33making?
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 Chinese cuisine, we just give it a slap.
12:00Quick chop.
12:02That's it.
12:02Now 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.
12:14Nice.
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?
12:22We 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.
12:34My 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.
12:59Yeah, 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 them 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 they're like, you know, what's your reference?
13:12Because, you know, in a restaurant, Chinese restaurants, a lot of our seasonings are
13:17pre-mixed already.
13:17Yeah, 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.
13:23We 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 a 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, we 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.
13:56Chinese 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.
14:10If you cut it along the grain, it will not do that.
14:13Exactly.
14:14Amazing.
14:15Will, what 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, like, 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 we've
14:35just 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 taking classic dishes, replacing them with
14:48vegetables in our own way.
14:50I think this is great, and 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.
15:37So, we're actually going to do a sesame mayonnaise to go with it as well.
15:41So, we've got our eggs, Dijon and lemon juice, so 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.
16:00Oh, that's very cool.
16:01To 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.
16:16That would be weird, but 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, you're going to have a nice little mosaic effect over the top.
16:41Drizzle rather than dollop.
16:42Exactly, exactly.
16:43And we're flavouring it with, is it these toasted sesame seeds here?
16:47That's right.
16:48So, this is probably at a good consistency right now.
16:51So, I'm just going to stop this.
16:53And then, yeah, our 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, you still want the texture in there.
17:04Still want the texture.
17:05You still want to see all of the sesame seeds go through,
17:10but also nice little flavouring, nuttiness to come through as well.
17:13I like this a lot.
17:14Vincent.
17:15Yes.
17:16Okay, 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, you don't need to learn how to make wontons.
17:29You can just pipe it straight in there, and squeeze, and you have a wonton.
17:34Oh, that's fantastic.
17:35None 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?
17:47Yeah, just to make it look a little bit prettier,
17:49so they're more uniform, because I'm squeezing it just like that.
17:52Amazing.
17:53Yeah, and normally at home, I would just be piping it straight in and just throwing it
17:58straight into the wok.
17:59Oh, like straight in and 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.
18:06That's how you see, like, some of the, like, you get wontons as, like, street food in Hong
18:10Kong or something.
18:10That's what they do.
18:11They'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, Will.
18:21This is the exciting part for me, because it's a dish that I have obviously never seen
18:26before.
18:27Yeah, so something a little bit familiar, obviously, probably had prawn toast, but, yeah, we're
18:31just changing it up.
18:33Cauliflower paste.
18:34And so the thing that binds together, you have egg whites in there, a bit of spring onion.
18:39Is there anything else?
18:40And garlic as well.
18:41So your usual suspects that you would have for prawn toast, but the cauliflower as well
18:46also has a natural ability to kind of hold together, kind of like a protein as well.
18:52So...
18:52One thing I love about modern Australian food is you kind of see how these things are.
18:57Like, we're talking about this, it's got the shape of prawn toast.
19:00Yeah.
19:00But it could also be, you know, in some ways, Lebanese.
19:05If you're talking about, like, your anabit with your fried cauliflower, with pita bread,
19:09sesame, all of those flavours exist in multiple different...
19:13Yeah, for sure.
19:14Like, 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.
19:27Oh, 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
19:37happening there as well.
19:38Yeah, so, yeah.
19:38So, just your normal gochujang paste, you know, that you can buy from regular stores
19:43or Chinese stores or Asian stores.
19:46And we're going to add a little bit of confit 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.
19:55And we'll share some ideas 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...
20:30If I...
20:31If you told me that you had made that many wontons in three minutes, I would not have believed
20:34you.
20:35But the genius of this is the efficiency and the speed.
20:39Like, that's brilliant.
20:41Yeah, we've got to put a little bit of green to pretend we're healthy.
20:45Yeah, that's the health there.
20:47Like, one little spring onion curl is going to...
20:49Yeah, just a little bit of chilli for colour and that's it.
20:51That is the whole dish.
20:53Woo-hoo!
20:55Will, I keep saying...
20:57In my mind it says prawn toast, so you've fooled me, I guess, in that respect.
21:02I know it can be, uh, you know, hard to kind of fathom it first, but I promise you, it's
21:09going to be delicious.
21:09Cauliflower toast.
21:10Cauliflower toast.
21:14And then...
21:15So that's our sesame mayonnaise.
21:17That's the sesame mayonnaise that I've just put on.
21:19And now this is the gochujang.
21:22Fantastic.
21:23Oh, man.
21:25Looks fantastic.
21:26Yeah, so I'm going to take this off.
21:28It's got kind of like a little mosaic bit going on.
21:31Lots of flavour.
21:33Deliciousness.
21:34Yeah, this is going to be tasty.
21:35I can tell.
21:36And then...
21:39Straight 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.
21:55And it, uh...
21:56It 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.
22:08It's delicious.
22:09And, you know, we talked about it being sort of Chinese-Australian inspired.
22:13And then it could also be Middle East.
22:15And then when you eat, it's like, oh, it's Korean.
22:17Yeah.
22:18It's just everything.
22:19The 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.
22:30The texture, you know, and then you've got the flavours from the gochujang.
22:33It's really nice.
22:34Yeah, and cauliflower when it gets, like, fried and caramelised like that.
22:36It's got a delicious flavour.
22:37Yeah.
22:39All right, Vincent.
22:39Wonton time.
22:40Wonton time.
22:42Mm.
22:44Pretty much every Chinese restaurant has this on their menu.
22:48It's exactly how the restaurants make it.
22:51And it's just very traditional Chinese prom wontons.
22:54Will, what you wouldn't have seen was Vincent made, there's no food processor, no nothing.
22:58And he made about 700 wontons in about eight seconds.
23:02Watch it back.
23:03You'll be surprised.
23:04One of the drawbacks with wontons, though, is that if you don't have, I guess, the exact number
23:10of 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 wontons skins.
23:15Very, very simple.
23:17And we've had quite a lot of savoury today.
23:18So what I'm going to do is actually just take a little ravioli cutter and make some sweet
23:23crostoli.
23:25Not real crostoli, of course.
23:26The 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,
23:35of course, 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 the 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
24:07nugget out 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?
24:18It's not the same.
24:19Yeah.
24:19But I'm not against the shortcut.
24:21You know, this is, I'm frying wonton wrappers and calling it cross-sleep.
24:23You know, instead of making, you know, the dough and everything from scratch, we're doing
24:30this in a very, very simple way.
24:32I've just got a little bit of orange.
24:38I'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 just got to, icing sugar looks visually like it's a lot, but it's never a
25:09lot.
25:10Like, you got to really go for it, I think.
25:11You know, you'll eat this even if, when it's completely dusted with icing sugar, and you
25:14go, oh, it's not quite sweet enough.
25:17So just keep going.
25:17All 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
25:33dinner time.
25:33If 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.
25:41I'm Adam Liao.
25:42I'm Adam Liao.
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