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The Cook Up with Adam Liaw (2021) Season 9 Episode 34
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00:00.
00:22Hello, 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.
00:27Tonight we are making Camel Footprint cheese burruk,
00:30cauliflower toast with sesame mayonnaise and lemon myrtle,
00:32and prawn wontons.
00:33Let's 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.
00:50Chef 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.
01:11Very, very happy with it.
01:13Amazing.
01:13Tell me a bit about the book.
01:14What's in it.
01:14What sort of things are we cooking?
01:16It's a lot of Southeast Asian cooking.
01:18Right.
01:18A lot of recipes from my dad.
01:20A lot of recipes from my restaurant, my old restaurant.
01:23And just everything I wanted to document and just put it all into a book to give to,
01:28you know, my fans and anybody that wants to learn Chinese food.
01:31Amazing.
01:31Mm.
01:32Will, and congratulations on your chef hats 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.
01:58And 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.
02:14We braise it overnight, blend it, dehydrate it again overnight, cut it and then fry it and
02:19then mould it into a taco.
02:21Wow.
02:21So 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.
02:33And secondly, I think we don't use any milk, we don't use egg and we fry with water.
02:38Fry with water?
02:39Yeah, we fry with water in the batter so then it can, yeah.
02:42Like, vaporise and create that crispy.
02:43Exactly, exactly, yeah.
02:44So it makes it extra crispy.
02:46Interesting.
02:46Cool.
02:47Crispy Business is in session with my Camel Footprint Cheese Burricks.
02:56Burricks are, I don't know how else to describe it, a little cheesy or, well, they have a
03:01lot of different feelings, but kind of Turkish pastries.
03:04And Vincent, you'll appreciate this because this is a process that I saw from a Turkish
03:10influencer on Instagram.
03:12And do you get into like the Turkish social media cooking thing, because that is a rabbit
03:18hole.
03:18You go down there and it's like, oh my God, like, wow, these 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.
03:27Yeah.
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
03:42food 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, it comes from like French
03:49technique.
03:50And then this is done that way.
03:51And that's done that way.
03:51You can see that so kind of straight through, but in these other great cuisines like Chinese
03:56and Turkish, it doesn't come from like a French base.
03:58So the style and the way things are done is really, really interesting.
04:04So I had to ask my Turkish friend Engen 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.
04:13And so we're making these burricks, but we're going to fold them in a way that makes them
04:16extra, extra crispy, but also kind of looks like a camel footprint.
04:19Fold in a phyllo pastry?
04:21Yeah, phyllo pastry.
04:21I see, I see.
04:22Yeah.
04:22So very simple cheese filling.
04:27Dill, parsley, bit of feta, bit of tasty cheese, more for the meltiness.
04:31Like 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.
04:43But we'll put some salt on at the end because pastry is not salted.
04:46So this is like a Turkish spring roll.
04:49Yeah.
04:50Oh man.
04:51Now you're making me think, what 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.
05:02Just hold it together once it kind of goes into the oven.
05:07All right.
05:07Just using bought phyllo.
05:10No problems with that.
05:11Who's got time to make their own phyllo?
05:13Well, 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 and that's like, 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, like, and kind of just started
05:36from there.
05:36Like when I was like eight, nine, 10 years old, I would just help mum in the kitchen.
05:41She'll probably cry when she sees this, but, you know, she 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.
05:53Just, 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.
06:08I 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, everything I knew about cooking.
06:19And they taught me all of that.
06:21Like seeing them working there in my dad's restaurant and seeing him struggle and me wanting
06:25to help him.
06:26That was the reason why I started cooking.
06:28And yeah, you just, you just keep going.
06:30Yeah.
06:31Awesome, man.
06:32So this is where my folding process comes in.
06:36You know, unfortunately I didn't have a parent to teach me this.
06:40No take 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.
06:49So 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.
07:05Yeah.
07:06And 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.
07:23Oh.
07:23That's going to give us our crisp.
07:25Have you had this before?
07:26No.
07:26First time.
07:27Looks good though.
07:28Can't wait to get into it.
07:30Will, how many of you are in the kitchen?
07:33So we're a small team.
07:34Yeah.
07:34So the 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.
07:58Yeah, yeah.
07:58That's a lot of work.
08:00Yeah, it is, yeah.
08:01So, 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, if we kind of just do what we can, basically.
08:16So this is going to be the secret to our crispiness.
08:20Wow.
08:20Looks good.
08:22All right.
08:22One last one so I can make sure I've got this technique right.
08:25And then we can have one each to eat.
08:28But 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, okay.
08:43That's why it's so simple and easy.
08:44Like, you could literally make that filling in two minutes, have your phyllo ready to go.
08:50And you could do this for breakfast, you know?
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.
09:09Well, it wasn't really a recipe.
09:10Like, you know, there's so, you would know there's not so many recipes.
09:13You kind of like just, that's what I really love about the whole content thing is it's actually a really
09:19organic way of learning.
09:20And that's, that's how we learn things.
09:22That's how we learn to cook.
09:23So, you know, I'm not a, I 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 milk.
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.
10:25The squeeze, squeeze Adam, squeeze.
10:27I'm going to do the squeeze.
10:30Anyway, that's going to be mine.
10:31That one's going on the plate.
10:34Camel Footprint Cheeseburg.
10:40I reckon if you, you can go full social media and like turn it into like a cheese pool.
10:44Like pack it full of mozzarella or something and then really do that.
10:48But yeah, it's a hundred 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.
10:58Delicious.
10:59That's the butter.
10:59Battery, cheesy goodness.
11:01Winner.
11:02When we return, more crispy business from Will and Vincent.
11:16Welcome back to The Cooker, 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, 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
11:34making?
11:34Today, we're making prawn wontons.
11:36Amazing.
11:44All right, Vincent.
11:45Prawn 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.
12:03Now 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.
12:11You know, like, 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 are the prawns.
12:19You've got some spring onions there.
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.
12:33Amazing.
12:33Well, keep going.
12:33Tell me about your yum yum.
12:35My yum yum.
12:35So...
12:36It started off as a catch phrase and now it's like a physical product thing you can 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.
12:47I was trying to teach my chef how to make...
12:49How to use MSG.
12:51Yeah, yeah.
12:51Okay.
12:52And then he could not understand because it doesn't have like a very distinctive flavour.
12:56Yeah, sure.
12:56All it does is, you know, amplify the natural taste.
13:00Yeah, yeah, yeah.
13:00So what we did was we added a salt component to it.
13:03We added a wok roasted salt component.
13:05Then we added a white pepper.
13:06Then we made it super easy for them to use.
13:08That's so true.
13:08Because I actually, I get a lot of people contact me saying, how do you use MSG in cooking?
13:11Because they're like, you know, what's the reference?
13:12Because in a restaurant, Chinese restaurants, a lot of our seasonings are pre-mixed already.
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 is
13:23already 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 a restaurant with a ladle and he's just going into different
13:35bowls and just like going like that into the wok, that's what he's doing.
13:38Yeah.
13:38Okay.
13:38So 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.
13:54So that'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.
14:08So you've got to 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 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 the, the, the, I, I wasn't sure if like the cauliflower was the toast or the cauliflower
14:28was the prawn.
14:29But it's the prawn.
14:30Okay.
14:30Yeah.
14:31So it's taken the protein aspect of it.
14:33So the prawns in this case, and then we've just swapped it out with the humble cauliflower.
14:38Amazing.
14:38So true to what we are at restaurant Amara, trying to think more vegetable based dishes.
14:45So taking classic dishes, replacing them with vegetables in our own way.
14:50I think this is great.
14:52And cauliflower is an absolutely wonderful ingredient.
14:56I think it gets a bad rap sometimes.
14:59So for example, cauliflower rice, not a huge fan.
15:02Yeah.
15:02That's it.
15:02It's not that bad.
15:03Yeah.
15:04It's like, it's just like, I'm quite neutral about how I feel about it because it doesn't
15:09taste like rice.
15:09It doesn't taste like cauliflower.
15:10It's just like, to me, it's not that it's not rice.
15:13It's that it's not good cauliflower.
15:14I think that's the general misconception.
15:16You've like, a lot of people, you know, they think of kind of older dishes like granny's
15:20old boiled cabbage or something like that, you know?
15:23So what we'd like to do at the restaurant is really flip it upside down and make sure
15:28that it's an experience in itself and really pushing the boundaries and 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, we're 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 to's.
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.
15:54Okay.
15:55In 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, you know?
16:15Exactly.
16:16That'd be rude.
16:17But you know, you're a fancy chef.
16:18You do.
16:19Yeah, I mean, I think it's important to try and do things from scratch, you know?
16:22Yeah.
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.
16:34Just 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 flavouring 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.
16:53And then, yeah, some toasted sesame seeds that we did earlier, we're just going to add.
17:00And 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 flavouring,
17:12nuttiness 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.
17:21And boom, that's it.
17:22You have a wonton.
17:23Just like that.
17:24Wow.
17:25Okay, great.
17:26So no more mess, you know, you 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.
17:36Very fast.
17:36None of the fancy folding.
17:38You're making 100 wontons a minute.
17:40Oh, no.
17:40This is, yeah, at least one wonton a second, right?
17:44But 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,
17:51because I'm squeezing it just like that.
17:52Amazing.
17:53Yeah.
17:54And normally at home, I would just be piping it straight in
17:57and just throwing it straight into the wok.
17:59Oh, like straight in?
18:00Yeah, just straight in.
18:01Yeah, yeah, yeah.
18:01But because I'm a little bit nervous around you today,
18:04so I've got to use the tray first.
18:06That's how you see, like, some of the, like,
18:07if you get wontons as, like, street food in Hong Kong or something,
18:11that's what they, they're literally just, like,
18:13making them and throwing them straight into the water.
18:15Oh, yeah, exactly.
18:16So...
18:16That is efficiency.
18:17Yeah, efficiency, speed.
18:18Love it.
18:20All right, Will, this is the exciting part for me,
18:22because it's a dish that I have obviously never seen before.
18:26Yeah, so something a little bit familiar, obviously,
18:30probably 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,
18:37a bit of spring onion, is there anything else?
18:40And garlic as well.
18:41Okay.
18:41So your usual suspects that you would have for prawn toast,
18:45but cauliflower as well also has a natural ability to kind of hold together,
18:49kind 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,
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,
19:08with pita bread and sesame, all of those flavours...
19:11Yeah.
19:11...exist in multiple different...
19:13Yeah, for sure.
19:14Like, obviously with the Mediterranean as well.
19:16So 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.
19:32I don't mean to.
19:33And then you've got, I see you've got another little, like,
19:35gochujang situation that's happening there as well.
19:38So, yeah.
19:38So just your normal gochujang paste, you know,
19:41that you can buy from regular stores or Chinese stores or Asian stores.
19:46And we're going to add a little bit of confi garlic, a little bit of honey,
19:49kind of sweeten it up just a little bit more.
19:51Lovely.
19:51After the break, I'm going to take a calculated crisp or two,
19:54because 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.
20:14Will, is your crispy dish nearly done?
20:15Just doing the final touches now.
20:17Love it.
20:18And Vincent.
20:19Whoa.
20:19Hello.
20:20This is great.
20:21We are ready.
20:23Mayonnaise, sweet chili.
20:24Yes.
20:25Mayonnaise, sweet chili, and my three-minute wontons.
20:28You know, if you'd told me that you had made that many wontons in three minutes,
20:34I would not have believed you.
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.
20:43Yeah.
20:45Yeah, that's the health there.
20:47Like, one little spring onion curls, you know.
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,
20:59so you've fooled me, I guess, in that respect.
21:02I know it can be, you know, hard to kind of fathom it first,
21:07but I promise you, it's going to be delicious.
21:09Delicious.
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,
21:19and now this is the gochujang.
21:22Fantastic.
21:23Oh, man.
21:25It looks fantastic.
21:26Yeah, so I'm going to take this off.
21:28It's kind of like a little mosaic effect going on.
21:31Lots of flavour, deliciousness.
21:34Yeah, this is going to be tasty.
21:35I 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 does everything visually that prawn toast should do.
22:00Wow.
22:02Crispy.
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, and then when you eat it's like,
22:16oh, it's Korean.
22:17Yeah.
22:18It's just everything.
22:19The whole world into one little bite.
22:21Yeah, 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, thank you.
22:34And cauliflower, when it gets like fried and caramelised like that,
22:36it's got a delicious flavour.
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,
22:51and it's just very traditional Chinese prawn wontons.
22:54Will, what you wouldn't have seen was Vincent made this,
22:57no food processor, no nothing, and he made about 700 wontons in about eight seconds.
23:02Watch it back, you'll be surprised.
23:04One of the drawbacks with wontons, though,
23:06is that if you don't have, I guess, the exact number of skins,
23:11you're always having them a bit left over.
23:12So I'm going to show you what to do with a few left over 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
23:22and make some sweet crostoli.
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...
23:33And if you didn't have a ravioli cutter,
23:35you could, of course, use whatever else you wanted.
23:40It 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,
23:58when you air fry them, air frying is not really frying.
24:02I get you. I get you.
24:03It's baking.
24:04If something has already been fried and you're buying it frozen,
24:06and it's like a chicken nugget 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,
24:15you don'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...
24:22I'm frying wonton wrappers and calling it crossly, you know.
24:25Instead of making, you know, the dough and everything from scratch,
24:30we're doing this in 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...
24:48What's this stuff called? Icing sugar.
24:52So we can just finish it very, very simply.
24:55A touch 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 when it's completely dusted with icing sugar and you go,
25:15oh, it's not quite sweet enough.
25:17So just keep going.
25:17All right.
25:18That's our dessert. Took 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,
25:32you'll reap dividends come dinner time.
25:34If you want more The Cook Up and more delicious food ideas,
25:36head to SBS On Demand.
25:37I'm Adam Liao.
25:37Thanks for watching The Cook Up.
25:38I'm Adam Liao.
25:41I'm Adam Liao.
25:42I'm Adam Liao.
25:49I'm Adam Liao.
25:53I'm Adam Liao.
25:56I'm Adam Liao.
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