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Sydney Seafood School

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by Josh Eating Out (subscribe)
Josh Eating Out and Eating In. Find reviews on Restaurants, Fine Food, Craft Beer, Fine Wine , Great Coffee a Freelance Writer. www.kegmedia.com.au
Published March 31st 2019
Singapore Chilli Crab Fish Market Cooking Class
Singapore Chilli and Black Pepper Crab

Seasonally I have visited Sydney Fish Market during the day. At 7pm on a Saturday night, we visited The Sydney Seafood School learning how to make Chilli Crab and the Black Pepper Crab.

Sydney Fish Market Seafood School
Sydney Fish Market Seafood School


Before we started the class, canapés and a sample of French Rosé was on offer. A university style lecture room is set up for demonstration. This demonstration teaching a class of 20 people how to prep and create Chilli Crab and Black Pepper Crab masterpieces.

Blue Swimmer Crab Cooking
Blue Swimmer Crab Cooking


Blue swimmer crab was the main ingredients for the two dishes. We were first shown how to section the six blue swimmer crabs for each dish. Then our host went through the Chilli Crab sauce prep; "Always prep first", she said. Add crab to the sweet chilli sauce mix and steam in a wok for 8 minutes until red and ready to serve.

Chilli Crab Seafood School
Chilli Crab at Seafood School


Black pepper crab was the next dish and we were shown how to section the crab. Blue swimmer crabs where tossed in a light tapioca starch ready for deep frying in an electric wok.

Oil is drained out of the wok, back goes the crab quickly deep fried, add your black pepper crab ingredients and "boom," you have a second crab dish ready for serving.

Black Pepper Crab Fried
Black Pepper Crab Frying


Shuffled into the cooking room groups of four to six, we were lucky to only have a group of four. With six crabs for each dish, we had a huge amount of food and anxiously looked forward to demolishing it.

Kitchen assistants are available to help out and ask questions while cooking and are very helpful. Cooking takes about 1hour and is mostly in prep time. After that, if you have not dropped it or burnt your dish, it's time to sample your dish in the dining room.

Chilli Crab and Black Pepper Crab
Chilli Crab and Black Pepper Crab


Our crab was paired with a French wine Joseph Catton Pinot Blanc, served with steamed rice and soft white teamed Mantou Buns.

I had a great time and will defiantly be back again. The class takes around three hours and you don't even have to clean up after yourself ( but I did help out a little).

I'm looking forward to the five-star chef's class from Giovanni Pilu.
The cost was $130 but I am told to look at the website for discounts over the winter months.
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Where: CornBridge Road &, Bank St, Sydney NSW 2009
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