Ingredients Weight Measure
Shrimp, peeled, de-veined and rough chopped 1 lb.
Lump crab meat 1 lb.
Squid, cleaned, rough chopped 1 lb.
Ginger, minced 4 Tbsp.
Thai Chili, minced 4 Tbsp.
Lemon grass, minced 8 Tbsp.
Scallions, thin sliced 6 Tbsp.
Soy bean noodles, rehydrated 2 oz. dry
Water chestnuts, drained, chopped 1 cup
Eggs, large 2 ea.
All-purpose flour 2 cups
TABASCO® brand Garlic Pepper Sauce 8 Tbsp.
TABASCO® brand Original Red Sauce 8 Tbsp.
Fish sauce 6 Tbsp.
Salt and pepper to taste

Jalapeño-Papaya Miso

Ingredients Weight Measure
Shallots, chopped 9 oz.
Papayas, diced 32 oz.
Honey 12 oz.
Miso paste 12 oz.
Lemon juice 6 oz.
Rice vinegar 6 oz.
Mirin 3 oz.
Olive oil 6 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 9 oz.
TABASCO® brand Original Red Sauce 3 oz.

Chipotle-Tamarind Mustard

Ingredients Weight Measure
Tamarind concentrate 3 oz.
Honey 3 oz.
Light soy sauce 3 oz.
Dijon mustard 18 oz.
TABASCO® brand Chipotle Pepper Sauce 6 oz.
TABASCO® brand Original Red Sauce 3 oz.
Kosher salt to taste


Ingredients Weight Measure
Papaya, fresh, diced as needed
Lemon-grass stalks as needed
Lime, zest as needed


  1. For Fritters, combine all ingredients and refrigerate or keep chilled. In a stainless steel pot or deep fryer, heat neutral-flavored oil like canola or vegetable, enough for the fritters to be submerged. Spoon out or shape with a small ice cream scooper consistent portions of the fritter mixture. Deep-fry until golden brown; check to see if they are fully cooked by cutting one in half. Allow excess oil to drain by placing cooked fritter on paper towels of cooling tray. Plate.
  2. For Jalapeño-Papaya Miso, sweat shallots on medium heat. Add papayas and honey and simmer until papaya is soft and mushy. Place in blender with miso paste and blend until smooth. Once slightly cooled, add remaining ingredients and blend evenly. Plate.
  3. For Chipotle-Tamarind Mustard, whisk all ingredients together. Plate.
  4. Garnish with fresh papaya dices, lemon-grass stalks as skewers and lime zest.

Yield: 12-20 servings

Winning student recipe for the 2004 TABASCO® Brand Hottest Chef Contest.