Whether it's scallops, prawns, crab or lobster spanking, fresh shellfish never fails to make an impression on when you want the best crustaceans it pays toe.

Ask an expert.

£19.

It's a bargain.

A £20 fishmonger.

Roger Barton really knows his shellfish inside out.

Hello, you said.

Can you go back home?

So I'm sorry, brother.

You're with May.

He's been in the fish game at London's Billings Gate Market for over 35 years.

Glean some of his knowledge and you'll never be at a loss when it comes to shopping for shellfish.

What we've got here are correct.

Some people, no problems.

These are a picture.

They've got to be lovely and shiny.

You're fine.

If they're true, limb head starts coming away from the body.

Not a good sign.

Looks a bit like may worse for the wear.

Chop your old girl, Get the arm walk.

Lovely bit of olive oil.

Lovely, lovely, lovely, lovely, lovely.

Doubling in the hopes.

Absolutely fantastic on If you like prawns as much as me, then you love away these different kinds.

Here are my favorites.

Brown shrimps might be tiny, but punch well above their weight in terms of taste.

I love them.

Potted in spice butter on spread on toast.

Atlantic prawns are great value and packed with flavor.

Fantastic as tapas or encourage.

Small tiger prawns are also good value on great for Asian salads.

Stir fries on fish shoes, whereas these massive ones are so spectacular.

I just keep them simple.

Marinated in garlic oil and chili char, grilled on, served in their shells on longer steins are one of my favorites.

You could buy these succulent beauties hole just roast of boil and serve with garlic mayonnaise.

People used to eat winkles.

Cockles.

They're not doing it anymore.

It's such a shame they should be more daring.

All due respect, you wouldn't make love the same way for the rest of your life.

Sprinkles.

There they are lovely.

They smell of the sea, a little bit of pepper and salt and a dash of vinegar within that does enhance the flavor.

In this country.

We have got the finest oysters in the world.

I'd die for me.

The only thing you have to look forward with.

An oyster that is tightly closed.

If it's open, avoid for the adventurous.

Come on, try it.

Nothing ventured.

Nothing young.

Get the right recipe on the freshest shellfish on your guaranteed success in the kitchen, whether it's in one of my restaurants or back at home.

I know that as well as delicious food.

One of the fundamental to making guess happy is creating a great atmosphere.

Vietnamese style fresh prawn rolls.

One of the keys to cooking for crowds is creating the atmosphere on that birds.

Getting your guests to sort of almost get involved and dip in and dip out.

This is an exciting, fragrant wrap that it's so easy to dio.

First off, soak the noodles.

Thes are thin glass noodles basically being the kettle on the boil.

Just pour.

Just let them sleep there for a couple minutes.

The noodles are for my prawn rolls as they soak.

I'm gonna make a spicy dipping sauce to go with them.

Start off with sugar.

We're trying to create that sweet, sour, salty but a really nice sort of heated So RSA's, well, rice wine vinegar that will dissolve the sugar fish thoughts.

Now that's going to give it its saltiness.

Next, the chili.

I want the seeds left in because I want some power.

Chilean, a little bit of garlic don't need toe.

Chop it to finally to slice it.

Take a spring onion, just top and tell them slice slices, bringing in a nice and thinly so it's sort of almost permeates that dipping sauce.

I grew up with the love of spring rolls, but on the back of my visit toe Vietnam is sort of transformed my respect for a spring roll.

Give that a little mix, a little bit of coriander and fresh mint.

Roll them up.

Chop hubs in.

There's no all of all in there, there's no cream, there's no butter.

It's just a really nice light dipping sauce.

And wow, all those senses going on.

Now we're gonna make the filling for the raps Really nice fresh noodle salad.

Rinse the noodles in cold water, then chop them into bite sized lengths.

Broads peeled and cooked.

Slice him up.

The problems give a really nice sweetness.

Next.

Vegetables.

I want crunch, freshness, texture, baby gem lettuce.

Just shred that lettuce next spring Onions.

The good news about these raps is that you can make them up in advance, sit them in the fridge and then take them out literally seconds before you guess.

Arrive, Kill the carrot.

So I got really nice, fresh, crunchy character now fresh mint, fresh basil and fresh coriander together.

It sounds a little bit bizarre, but tastes amazing.

Don't hold back with the herbs.

They'll really help make the filling vibrant fresh on aromatic.

Finally, such a line to squeeze that fresh lime juice over there, a couple of tablespoons off your dipping sauce.

Don't put too much in there.

Just makes all the feeling too wet.

Just give that a really good mix.

That's a very quick, simple salad to eat now, but let's get into a rap now Take your rice paper wrap literally 30 seconds In warm water.

You could get rice paper wraps from your local Asian supermarket or buy them online.

Yeah, she gently lift out the water.

A beautiful.

Lay it carefully onto your board.

Place mixture the bottom.

Don't over fill it because we a nightmare to roll.

Fold them over first nice and tightly halfway.

Then tuck in the ends.

Make sure nothing's coming out the sides.

Beautiful.

It's a light, fragrant, incredibly simple to do.

There you go a very delicious, fragrant Asian rap.

Certainly different to the Chinese spring rolls I grew up with to prep it.

Get the head on twist.

Keep hold of those heads like the most amazing stock.

And then with your thumb underneath the show, just peel off.

I'm beautiful little layer now with your thumb.

When your finger push and shake on Look, the whole tale comes off.

You don't have to kill the whole thing from there.

Get your knife on.

Just gently cut the surface of the prawn.

What we're looking for there is that little dirt sack that's gonna come out otherwise if you cook.

The problem with that sacking there is crunchy.

It's not very nice and it ruins that sweet flavor there.

Ugo Most amazing prawn Ready for cooking?

Yeah.