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

30 May 2024 - Thursday
18:00 - 21:00 Bécsi út
11 June 2024 - Tuesday
18:00 - 21:00 Etyek

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Course calendar

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Gerenal infos

Cooking is hands-on, with each pair preparing the full menu in small batches. Our cooking sessions typically last about 3 to 4 hours and accommodate around 10 participants. The menu usually includes 3 to 7 courses/dishes. Food can be enjoyed during the course or taken home in small containers.

Our adult courses are designed for participants aged 18 and above, but we are happy to welcome children aged 12 and older when accompanied by an adult.

Course prices

Drink package