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Okay, after we've juiced half of a lemon, and removed our shrimp which is halfway cooked,
we're going to go and turn the heat down on our sauce; give it a stir, and if you want,
you can actually even remove it from the heat for about a minute while we go ahead and we
chop some cilantro. I'm just going to pull a bit off here. Now, we're going to be taking
half of our cilantro, and we're going to be putting it into our dish, and then we're going
to take the other half and we're going to be garnishing all of the plate. So we want
to go and bunch it up close together, and then cut across into strips, and you want
to turn it and do it again. Once that is done, pull off the edge of the knife, and then the
back part of your knife is generally going to be the sharpest, cause' most people cut
with the front, and whenever you're doing fresh herbs cut here at the back. This is
going to cut it about three times as fast as if you go, and it's going to make about
one tenth the noise. Thin until we have, don't need a fine powder, but there are no big chunks
left. And then again, we're going to add half of this to the dish, and then use the other
half to garnish at the end.