Fermented shrimp is an absolute flavour bomb! And it's popularly used across MANY countries and dishes. While it is central to cuisines in South East Asia (and northern Australia), it remains relatively unknown or misunderstood in Melbourne.

Your teachers Annie and Deb have fallen thoroughly in love with this unique ingredient, exploring their curiosity respectively through cultural research and the home kitchen test.

This isn't a cooking demonstration, but a class for foodies and flavour enthusiasts, and curious minds, to learn more about this ingredient - from taste, texture and intensity, to its range of uses, contexts and histories!

Clue your tastebuds into the nuances of this wild flavour! You'll be full of know-how next time you visit your Asian grocer.

What will we cover?

In this fun and interesting class we will cover:

The theory and history of fermenting shrimp
How it differs by countries
How to incorporate it into different dishes and sauces
Taste tests of different forms of fermented shrimp, with various complementary ingredients
This is not a cooking class per se but by the end, you may be able to tell your belacan from your ngapi!

What will you need?

All material provided. Just bring your curiosity.

Do note that there will be store-bought fermented shrimp for you to smell and taste, which will not be suitable for people with shellfish allergies.

Accessibility

Wheelchair Accessible Space
Quiet Spaces
Gender Neutral Bathrooms
Discounted Early Bird Tickets
Free Tickets for First Nation Attendees
Auslan Interpreters Upon Request

Who will be teaching?

Annie (she/her) is a Malaysian-Australian feature writer who focuses on food and pop culture. You can find her at anniehariharan.com or https://twitter.com/HariharanAnnie

Deb (she/her) is a chef and anthropologist. She organises community cooking classes in Melbourne's Western suburbs.

Important info:

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Photo by Mufid Majnun on Unsplash

Questions or other ways we can assist with accessibility? Feel free to email us at melbourne@lanewaylearning.com.