All about shrimps and prawns

Duration: 3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: English
Amino acids, proteins, omega-3 acids, antioxidants - there will be no shortage of these during the class, as we work with shrimps, prawns and lobsters as our main igredients. The menu is intentionally very simple, prepared with quick techniques and just a few other ingredients, to keep the focus on crayfish and its preparation. We will explore the Hungarian selection, the different sizes, and names. We will go from "small to very large".

MENU

  • Cooked lobster canapés
  • Fried shrimps and cocktail sauce
  • Gambas al pil pil / Pil-pil prawn
  • Black tiger on the grill, chimichurri sauce
  • Sweet and spicy glazed shrimp skewers
  • Scampi alla busara / Scampi busara style, spaghetti

DATES

27 March 2024 - Wednesday
18:00 - 21:00 Bécsi út

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Gerenal infos

Cooking is hands-on, each pair preparing the full menu in small batches. Our cooking sessions last about 3 to 4 hours with typically 10 participants. The menu contains 3 to 7 courses/dishes. The food can be eaten at the course or taken home in small containers.

Our adult courses are targeted for adult participants, but we are happy to receive children as attendees over the age of 12 years with an adult. 

Course prices

Drink package