We saved the most exotic dish for the last Fish Friday: butterflied and marinated prawns, coated in panko crumbs, quickly broiled in the oven and served with an authentic table sauce that evokes the experience of Bangkok.

The marinade of mostly coconut palm sugar, lemongrass, chili, ginger and nam pla (fish sauce) is key to this dish, not only for flavor but flexibility: you can marinate the prawns for 30 minutes or 30 hours before broiling them.

In addition to the Thai table sauce, we accompany Crunchy Prawns with steamed Jasmine rice and a vegetable dish, such as steamed garlic green beans or stir-fried broccoli. We pair this with our Riesling or Traminette.

Prep Time: 60 minutes, 30 minutes active

Class Details: Tuition $63/person + tax covers all course materials and wine pairing.
Aprons available to borrow or purchase.

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