Let's Cook! Crispy Shrimp Rolls from a Super Yacht Galley

Something completely new for me - I filmed a recipe video! We're making Crispy Shrimp Rolls (Shrimp Po' Boys, whatever you want to call em) and I'll break it all down for you in this video. On the menu today is:
Crispy Shrimp Rolls
Poppy & Sesame Seed Slaw
Chef's Salad with Honey Nuts
Cauliflower and Celeriac Soup

Big thanks to Kamikoto Knives - visit
for a 50USD discount!

Hot Dog Buns: Makes approx 20-22 (based on a recipe from @chef_sam_holloway)
1500g bread flour
750g lukewarm milk
150g butter (room temperature)
150g sugar
15g salt
21g dry active yeast
2-3 tablespoons of water

In a small box, mix the yeast & water together with a pinch of sugar, stirring well.

Tip the flour, sugar, salt and butter into the bowl of a stand mixer, and pour in most of the milk (leaving a splash or two behind in the jug) Tip in the activated yeast mixture, being sure to scrape all the yeast in.

Start kneading with the dough hook, and over the first 2-3 minutes monitor to see if it needs the extra milk - if it looks a bit dry and shaggy, add it in. Stop adding in the milk if it starts looking sticky.
It will take about 10min for the dough to properly come together in the stand mixer, it should be slightly shiny looking, smooth and spring back when you poke it with a finger.
Place the dough into an oiled container (or bowl) and cover, put in a warm place to rise for 1hr or until doubled in size.
Get your baking trays ready, lined with parchment or silpat mats.
Tip the dough onto your work surface and press it out into a rough rectangle. Cut in half lengthways, and then start cutting each half into little rectangle shapes (makes more sense when you watch the video!) You can weigh each one if you are being particular, these ones are about 100-120g (1.5kg flour size mix makes 22 rolls). Otherwise just eyeball it - they will turn out fine!
Flatten each little rectangle down then roll up into a long sausage. Firmly pinch the edges together to make a seam, the roll a few times on the bench to even things out. Place seam-side down (v important) on the baking tray. Each roll should be about 1cm (1/2 inch apart). This means they'll rise to touch each other and get that authentic look! Cover and leave to prove for another 45min-1hr. They are ready when almost doubled, and when you poke them, your finger should leave a little dent. If you poke and it bounces back smoothly, it needs to prove more.

Heat your oven to 200 Celsius / 390 Fahrenheit. Slide the rolls in gently, and for extra bonus points, splash a ¼ cup or so of hot water directly onto the bottom of the oven to create some steam (alternatively, fill a spray bottle with water and spray around the oven.) This helps the rolls rise and also creates a nicer crust.

Every oven is different so its tricky to give an exact time when they'd be ready, but I'd say approximately 10minutes. They should be a nicely golden brown, and feel 'light' when you lift them. It's totally okay to open the oven door and check around the 9 minute mark - even tear into one if your feeling nervous! When done, pull off the tray and onto a wire rack to cool.

Once cool, tear apart and you're ready to go!

Remoulade:
1.5 cup grated or julianned celeriac
2-3 spring onions
1 clove garlic, crushed
1 tablespoon wholegrain mustard
1 tablespoon horseradish
Juice from half a lemon
Generous splash Tabasco
Generous splash Worcestershire Sauce
Salt & pepper to taste
1 cup mayonnaise
Nice to add but not essential: chopped parsley, sprinkle of paprika, sprinkle of celery seeds

Mix thoroughly, taste to make sure you're happy with it (add more tabasco etc) then set aside.

Shrimp:
Toss the shrimp in 1 cup buttermilk
Combine:
1 cup AP flour
¼ cup cornflour
1tsp garlic powder
1tsp mild paprika
½ tsp oregano
½ tsp thyme
½ tsp cayenne pepper
½ tsp black pepper

Pull the shrimp from the buttermilk and toss in the flour, making sure they are completely covered.
Deep or shallow fry at 170-180 celsius until just cooked through, about 3-4 minutes.

Poppy & Sesame Seed Slaw:
2 sticks of celery, thinly sliced
1 cup shredded red cabbage
1 cup shredded white cabbage
2 carrots, peeled into ribbons

Dressing:
1 teaspoon red wine vinegar
1 teaspoon agave syrup
1 tablespoon olive oil
Sprinkle of black poppy seeds
Sprinkle of sesame seeds
Salt and pepper

Mix the veg in a large bowl, mix the dressing in a small bowl and only combine just before serving. Use your hands!

[charlesovermoyer]

Two videos at the same time is a bold strategy

[johndough]

I admire you girls. That's a very small space to run a kitchen. Cheers to you for rocking it.

[samwiseme]

Love seeing people enjoying their work. I've had many jobs in my life. Most of them I dreaded going to. Made it difficult to get up in the morning. The job I have how is the best I've ever had. It's a pleasure to go in. What a difference in your life when you enjoy what you do!

[allyemamally]

Tilly used to be so camera shy when you started filming her.She's a natural now.Its amazing you have got all your content back.Always looking forward for your videos.Be blessed :)

[jamesgreen]

Always interesting watching fellow Chefs. My history is at sea but slightly different to you, mine is RN Chef. Been a chef 40 years. Since a lots of the world. Love watching your vlogs and travels.

[felixrojas]

When I purchase my super yacht, I am coming for you, Tilly, the rest of the world wants on there yacht and I can most certainly understand why with her great cooking so the next best is Tilly

[joshuapatrick]

Shrimp poboys? Being from South Louisiana you are definitely speaking my language! Let’s see if you know the secret that makes them authentic though.
Edit: docking points for no tomato but you did correctly use THE ingredient. It was buttermilk😊

[sparklepea]

Here’s a comment for support and the algorithm. Totally understand the companies position but glad you were able to work out a solution to get your videos back out there. I imagine your channel has gone a long way to uplift the reputation of Super Yacht crewing as a career after the hit it took with Below Deck

[marks]

Happy to see this back,
told my daughters about you 2 last week and then all of your videos had gone. Lol.
I also told them that an absolute luxury would be to have you 2 come and live with us
for a couple of weeks cooking anything we wanted. 😀
Greetings from Germany.

[beaviswashere]

Thank you for all the effort involved with bringing your videos back! I'm glad you were able to work this out.

[colinabbott]

It is great that you are permitted to re-upload these videos. I hope they all get uploaded again!

[js]

Grew up cooking from scratch for a large family so am riveted to see how you create your amazing dishes with that extra touch. Thank you also so much for sharing the recipes. I believe cooking for someone is a special thing, like a gift, so thank you so much for sharing your gift with us. 🤗

[josephstevener]

Had a wonderful time watching you guys. You make things fun. Thank you for that.

[leafodan]

It’s a special breed that choose to be a chef. Long hours, fast pace, multi tasking galore and constant making a mess and cleaning.

Either of these two women would be a catch for anyone. Hard working and seemingly good personalities.

[petezafris]

Your back! We watched your St. Barts video, awesome. You are such a happy person! Please keep the videos coming, my wife and I love them! Cheers!

[hoss]

Love these recipes, especially the buns. Love watching you two cook!

[brookespencer]

That food looked incredible (so so good) and so did everyone shown. I'm going to watch more.

[markogronfors]

One of the best videos where in a cramped kitchen two beautiful chefs do everything to ease hunger and in an entertaining way

[Eric_In_SF]

I suspect not everyone has an $11, 000 rational oven. You’re the real deal chef. Making your own bread and everything. Love it! And that boat is serious. It’s got a two level dumbwaiter. Two chefs and who knows how much other crew. What a life

[jodajale]

Oh yes! I love love love a delicious Po'boy. I told my hubby that we need to make those rolls.
Thank you for your fun videos; we always look forward to them. <3