Friday October 25th

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by EVENING MAGAZINE

KING5.com

Posted on October 25, 2013 at 8:00 PM

Updated Friday, Oct 25 at 4:25 PM

Tonight Meeghan hosted the show from the Hunter Family Farm www.hunterfamilyfarm.com

Enter for your chance to win a trip to Aulani www.facebook.com/KING5EveningMagazine

Platinum Spandex is playing at the Skagit Valley Casino Saturday the 26th. www.theskagit.com

Here's the recipe Singaporean Pepper Shrimp with Green Papayus Salad & Thai Ketchup;

Shrimp:

16/20 fresh Kaui Shrimp cleaned without head and shell Cornstarch as needed.

Method:

1 Preheat vegetable oir to 375 degrees

2 Coat the shrimp with cornstarch

3. Place them in hot oil

4. Once they are cooked, remove from the oil and lightly coat with the Singaporean sauce.

Singaporean Pepper Sauce:

1/4 cup minced shallots

1/4 cup minced garlic

1/2 cup whole butter

1/2 cup green peppercorns

2 tablespoons black peppercorns

2 cups hoisin

Step 1. Carmalize the shallots and garlic with butter.

Step 2. Remove from heat and place in blender.

Step 3. Blend with hiosin

Salad

1/2 cup Heirloom cherry tomatoes cut into halves or quarters

2 each shallots finely sliced

2 cupsshaved green papaya

1/4 cup cilantro leaves

1/4 cup sliced baby sweet peppers

Thai Ketchup

1/2 cup ketchup

1/2 cup thai sweet chili sauce

1 each clove garlic

1 oz onion

1/4 cup chopped cilantro

1 teaspoon minced kaffir lime leaf

1 teaspoon fresh lime juice

1/4 teaspoon fish sauce

Step 1. With the exception of the herbs blend the ingredients until smooth then fold in herbs.

Papaya Salad Dressing

1 tablespoon tamarind dissolved in 1 cup of warm water then strain

1/3 cup lime juice

1/3 cup brown sugar

1 tablespoon fish sauce

1/4 teaspoon chopped garlic

Step 1 Mix in blender

Plating

Place 3 dots with Thai Ketchup on the plate, arrange the shrimp on the plage. Toss tomato wedged, shallots, green papaya, long beans, peppers with dressing. Then place salad on the shrimp.

Makes 4 servings.

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