We are so excited to host you in our upcoming class! Below is a list to take grocery shopping before class, as well as the equipment you’ll need (in case you want to double-check your kitchen cupboards). We’ll send the detailed recipe packet and a Zoom link a few days before class.

On the menu:
Viet Cajun Butter sauce with Shellfish
Banh Co Ngu (Vietnamese Sweet Potato Fritters)

Shopping List:

Produce:
orange
yellow onion
garlic
scallions
sweet potato
limes
Thai chilies

Dairy:
unsalted butter

Dry Goods / Pantry:
spicy seafood boil seasoning, such as Zatarains crawfish and shrimp boil or Louisiana crawfish, shrimp, crab boil
Kosher salt
neutral flavored high heat oil, such as canola, vegetable, or safflower
Vietnamese style or French baguette
all-purpose flour
rice flour
cornstarch
sugar
baking powder
fish sauce

Proteins:
your choice of shellfish, such as shrimp/prawns, crawfish , or crab

Spices:
granulated garlic
lemon pepper seasoning
freshly ground black pepper
cayenne pepper
turmeric powder

Equipment List:
Knife and cutting board
1 medium sauce pot
2 Large frying pans
1 large stock pot with lid, if cooking crab
Tongs
2 medium mixing bowls
1 small mixing bowl
Spider or slotted spoon
Whisk
Large spoon
Vegetable peeler
Heat proof spatula for frying
Small sheet pan with wire rack or plate with paper towels