SUMMERTIME ASIAN SEAFOOD - Sun 17 March

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SUMMERTIME ASIAN SEAFOOD - Sun 17 March

160.00
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Skills acquired: Learn how to shuck mussels to obtain meat from the shell and create a crispy mung bean batter. Make your own red curry paste in a traditional mortar and pestle and learn how to create a healthy steamed fish curry using banana leaves and a bamboo steamer. Perfect sticky rice, a Vietnamese salad dressing and learn how to use green mangoes!

  • Hoi Tord - Learn how to create a crispy, chewy omelette with fresh Port Phillip mussels, beanshoots and chilli sauce that is a late night Thai street food classic

  • Gaeng Deng - Make your own authentic red curry paste in a traditional mortar and pestle and learn how to preserve it to last six months so you can make a large batch of multiple jars

  • Hor Pla - Using your red curry paste create a sweet and succulent steamed fish curry wrapped in a banana leaf boat and steamed in a bamboo steamer

  • Green Mango Salad - using an Asian julienne utensil make a sweet and sour green mango salad topped with fried, dried shrimp and served with a Thai dipping sauce