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Spice Journey – Malaysian Seafood

Two ingredients that are commonly used in Malaysian cuisine are Shrimp paste and Chilli peppers, Chillies are both fresh and dried, they are ground into a paste or sambal, shrimp paste which is pressed into a block and sun-dried.. Once cooked, the shrimp paste’s aroma and flavour mellows and contributes a depth of flavour to the dish. Tonight cook two seafood recipes using these core ingredients. Tonight make malaysian seafood laska, fresh sambal and king prawn and noodle salad.

Complimentary beverage on arrival.

Bar open from 5.30pm onwards.  Class starts promptly at 6pm.


Note: The above photo is indicative only - your menu is decided based on availability of produce at the time.

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Date:
Wed, 9 Oct 2019
Chef:
Starting:
6:00pm
Finishing:
9:00pm (approximately)
Price:
$95 per person
Only 7 tickets left
Online bookings now closed For last minute booking enquiries please contact us on 09 379 1497.

Level 1, Auckland Fish Markets
22 - 32 Jellicoe Street
Freemans Bay
Auckland 1010
New Zealand

Was a little nervous about the whole ‘cooking thing’ however the chef and the people I cooked with made things a breeze – plus heaps of fun.

Mark "Pick of New Zealand Seafood"