Street Food Recipes | Gordon Ramsay | Part One

Some of the best food I had in India was street food. And every little food stall was cooking up something spicy, something delicious. A teaspoon of oil. I'm going to toast off a teaspoon of cumin, mustard seeds, a touch of salt and pepper. Lightly fry them off. It's really important to cook off the spices. It intensifies the flavour but really draws out that nice, spicy, deep, rich flavour. So onion, three fingers, one in front, two behind. Nice and fine. Onions in. Now we're going to caramelise those onions. Mustard seeds have started to infuse. Cumin has that nice kick. Now we'll put a little touch of butter in there. Get it nice and sort of rich. Gas up nice and high and really caramelise those onions now. Once the onions have turned a rich, golden colour... That's what I'm looking for. That is beautiful. ...add baby spinach. Keep that pan nice and hot. If you don't cook it out, the actual breakfast ends up waterful. When the spinach is cooked, set aside and it's on to the spicy eggs. Now the breakfast really starts to come alight. Four nice eggs. Now give those eggs a little whisk. A little touch of butter into the pan. A little teaspoon of oil so the butter doesn't burn. When the butter and oil are hot, add a teaspoon of garam masala and turmeric. Cook that out. Now take your eggs into the pan. Almost going to make a really nice, spicy scrambled egg. Turn the gas down. Now, as the scrambled egg comes together, just finish that with a little bit of butter. I quite like the sort of creaminess. It makes it so much more delicious. And then from there, I'm going to get my spinach. Chop up. And then fold in the spinach to your scrambled egg. Something quite exciting about eating spice for breakfast but it's served in these wonderful little thin naan breads. This will work with any flatbread or wrap you fancy. And then lightly toast your naan. Take the eggs off the heat. Whilst you get on with the last job, add quick mint and spice yoghurt dressing. Couple of tablespoons of fresh yoghurt in. There's always something to take out the heat. Then add chopped mint, salt and turmeric. Mix that in. Take scrambled egg and half fill the naan. It just smells incredible. Get your yoghurt, put that down on top and lift that over. And for me, that's what really stands out with street food in India, how delicious they can make street food with a little bit of spice. Amazing. Once you try this spicy wrap, I promise you, scrambled eggs will never taste the same. Succulent zingy prawn tostadas. Olive oil prawns. Going to marinate them first with a little bit of garlic. Nice and fine. And don't worry if you can't slice thinly, just get a little grater and grate the garlic nice and fine as well. Nice pinch of chilli flakes over your prawn. Garlic in. Salt, pepper. And olive oil. Give that a really nice little mix. Whilst the prawns marinate, I'm going to knock up a salad. This is a really nice sort of light, fragrant salad. Radishes, topped and tailed and then into quarters. Cherry tomatoes, halved. Spring onions, sliced and seasoned. And then, just to liven things up, a little bit of chilli in there. Slice them on an angle. Now the avocado, cut in half. Give that a little twist. So you just go down and down and down, carefully with your knife. Turn it around. Go down and down and down. And then you take your spoon and you've got your diced avocado coming out already. Now baby gem lettuce. Half, then shred. Freshly squeezed lime juice and a little drizzle of olive oil. Tostada is a classic Mexican-style open tortilla, so that lime complements it beautifully. Lastly, roughly chopped coriander and give it a mix. That is the perfect base for a tostada. The salad's ready. Now for the prawns. And don't be afraid of getting the pan nice and hot. Teaspoon of olive oil in. Anything less than that sizzle when you put that first prawn in there, don't put them in. Keep them nice and flat. Make sure you've got all that marinade in there as well. Watch them change colour rapidly. I'd rather cook them quicker in a hotter pan and slower in a colder pan. The difference in taste is night and day. The prawns will take just two minutes to cook through. Lime juice just over the top. Nice. Toss them over the lime. These are corn tortilla. Quite robust and there's a kind of base that doesn't disintegrate. Hot pan in. It's a dry pan, so that corn tortilla goes nice and crisp on the outside. Look, crispy shell. To build them, generous with the salad. That base will stay nice and crisp. Next, with your prawns. I like to keep the tails in to the centre and lay the round part of the prawn on the outside. And there we have a delicious yet very humble prawn tostada.