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Here's the recipe Singaporean Pepper Shrimp with Green Papayus Salad & Thai Ketchup;
16/20 fresh Kaui Shrimp cleaned without head and shell Cornstarch as needed.
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
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
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
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.