Recipes

Singaporean Pepper Shrimp with Green Papaya Salad and Thai Ketchup

  • Servings: 4
  • Difficulty: Intermediate
  • Provided by:

    Ingredients Print Recipe

  • 20 fresh Kaui shrimp 16/20 size, cleaned without shell and head
  • Cornstarch
  • 1/4 cup shallots, minced, plus 2 shallots thinly sliced for salad
  • minced garlic - 1/4 cup minced for sauce, 1 clove minced for ketchup, 1/4 teaspoon chopped for dressing
  • 1/2 cup butter
  • 1/2 cup green peppercorns
  • 2 tablespoons black peppercorns
  • 2 cups hoisin sauce
  • 1/2 cup heirloom cherry tomatoes , cut into halves or quarters
  • 2 cups Green papaya, shaved in long strips
  • 1/4 cup Chinese long beans, lanced and cut on a long bias
  • 1/4 cup cilantro leaves, no stems
  • 1/4 cup baby sweet peppers, sliced
  • 1/2 cup ketchup
  • 1/2 cup Thai sweet chili sauce
  • 1 ounce onion
  • 1/4 cup cilantro leaves, chopped
  • 1 teaspoon kaffir lime leaf, minced
  • 1/3 cup plus 1 teaspoon fresh lime juice, divided
  • 1 tablespoon, plus 1/4 teaspoon fish sauce, divided
  • 1 tablespoon tamarind, dissolved in 1 cup warm water, then strain
  • 1/3 cup brown sugar

Directions

1. To cook shrimp, preheat vegetable oil to 375 degrees in a pan.

2. Coat the shrimp with cornstarch and carefully place them in the hot oil. Cook until crispy, remove from the oil and lightly coat with the Singaporean Pepper Sauce.

3. To make Singaporean Pepper Sauce, caramelize the shallots and garlic in the butter.

4. Remove from heat and place in blender..Blend with the hoisin sauce.

5. To make the ketchup, blend ketchup, chili sauce, 1 clove minced garlic, 1 ounce onion, 1 tsp lime juice and fish sauce in blender. Fold in the cilantro and lime leaf.

6. To make the salad dressing, mix tamarind, 1/3 cup lime juice, brown sugar, 1 tablespoon fish sauce and 1/4 teaspoon chopped garlic in a blender.

7. To plate, place three dots of the Thai ketchup on the plate. Swoosh them. Arrange the fried shrimp on the plate. Toss the salad ingredients with the dressing and place on top of the shrimp. Garnish with cilantro leaves.
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