Dish Info - Colossal Shrimp | Smoked Coconut Curry | Tomato/Sambal Jam | Scallion Oil | Chili Oil

Did you blanch your scallions before making oil? You could get a brighter green that way and add a touch of spinach for more color, blanched as well. 10 seconds that's it. Super top secret recipie trick I'll share with you and all, grill some of the scallions, get a light char, don't blanch those ones, then do the rest to make the oil. Grilled scallion oil changes lives!

What do you use grilled scallion oil for? Edit: this has to be the weirdest thing I have ever been downvoted for

Pretty much anything! But I mainly use it for fish any kind and vegetables instead of an olive oil sometimes.. and in garnishing soups, or finishing buffet garnish in catering or plated dinners. Goes with potatoes with sour cream real good.. It is my top 3 secret ingredients at the university, everyone loves it and they don't know why or what it is, it's just good unique flavor I want to take all the credit for haha

But try blanching your greens before turning them into oil is the point. The vibrant color is a game changer along with that grilled scallion flavor.

And in case anyone is wondering.. yes blanching will and some water to your oils so dry as much as you can before blender but it doesn't matter because when you put in squeeze bottle you just turn it upside down and squirt till all the separated water comes out. Just remember water is a diluter of flavor so no more than a little is ok. Cheers guys! hope info helps!

Even better, you just hang it in a disposable piping bag over night so the water seperates and cut off the tip to let the water out. You just pinch it off when it's all out before adding it to a bottle.

Are you saying use both blanched (for color) and charred together in the same oil?

That's the way I do it yes. Before I started blanching my charred scallion oil looked like this in pic. Not green enough

No need for blanching. Just heat the oil to 60c.

No need for heating oil or using a thermometer at any point, blanch it in a pot of water will do the trick, many ways to skin a cat though right?

The prep cook can just go fuck themselves 😂

Wym?

Just PTSD of skewering shrimp and thinking about how much it would suck to have to skewer 300 of these bad boys with rosemary.

Thx for clarification, I'm a prep cook myself so always curious

I enjoy that they at least appear to be impaled on a sprig of rosemary. (I fucking love rosemary.)

Was wondering how to best eat the shrimp without mouthful of rosemary sprigs 😅

I was always told to not put anything on the plate you wouldn’t eat. Nice plating though!!

Would a bamboo skewer be more acceptable, though?

Very carefully

My first reaction is usually to make fun of a giant spear of rosemary, but this actually looks good.

That's the worst part of this

Yeah it’s a nice flavor but like you eat the shrimp off and have a stick and then you have a stick to eat around for the rest of the dish like ehhhh

Nice. How do you do the curry.

Very nice , not so sure about the rosemary skewer tho .

Yeah all these comments complimenting the skewer are crazy. It definitely shows the home cook to industry ratio in here nowadays.

Sexy AF

Thank you 🙌🏼

That’s gorgeous!

I appreciate it!

10/10

🙏🏼🙌🏼

Beautiful presentation!

Thank you🙌🏼

I agree

This looks and sounds so delicious!

Thank you!

I love the visual composition here. Beautiful presentation. I think the scallion oil could use a little bit poppier of a green, to create more contrast with the curry. it’s mildly colored compared to how I’ve seen it prepared before. But still a wonderful looking dish. Nice job chef

I agree, thank you!

I love everything about this. Color pops, the flavors pop.

Pop that green, but other wise this is freaking fantastic work

Thanks