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LEMON GRASS SEAFOOD FRITTERS WITH JALAPEÑO-PAPAYA MISO AND CHIPOTLE-TAMARIND MUSTARD
yield: 12-20 servings
Winning student recipe for the 2004 TABASCO® Brand Hottest Chef Contest.
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Fritters
| | Ingredients | | Weight | | Measure |
| | | | | | |
| | Shrimp, peeled, de-veined and rough chopped
|  | 1 lb.
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| | Lump crab meat
| | 1 lb.
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| | Squid, cleaned, rough chopped
| | 1 lb.
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| | Ginger, minced
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| | 4 Tbsp. |
| | Thai Chili, minced
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| | 4 Tbsp. |
| | Lemon grass, minced
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| | 8 Tbsp. |
| | Scallions, thin sliced
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| | 6 Tbsp. |
| | Soy bean noodles, rehydrated
| | 2 oz. dry
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| | Water chestnuts, drained, chopped
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| | 1 cup |
| | Eggs, large
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| | 2 ea. |
| | All-purpose flour
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| | 2 cups |
| | TABASCO® brand Garlic Pepper Sauce
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| | 8 Tbsp. |
| | Original TABASCO® brand Pepper Sauce
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| | 8 Tbsp. |
| | Fish sauce
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| | 6 Tbsp. |
| | Salt and pepper
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| | to taste |
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Jalapeño-Papaya Miso
| | Ingredients | | Weight | | Measure |
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| | Shallots, chopped
| | 9 oz.
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| | Papayas, diced
| | 32 oz.
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| | Honey
| | 12 oz.
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| | Miso paste
| | 12 oz.
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| | Lemon juice
| | 6 oz.
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| | Rice vinegar
| | 6 oz.
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| | Mirin
| | 3 oz.
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| | Olive oil
| | 6 oz.
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| | TABASCO® brand Green Jalapeño Pepper Sauce
| | 9 oz.
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| | Original TABASCO® brand Pepper Sauce
| | 3 oz.
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Chipotle-Tamarind Mustard
| | Ingredients | | Weight | | Measure |
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| | Tamarind concentrate
| | 3 oz.
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| | Honey
| | 3 oz.
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| | Light soy sauce
| | 3 oz.
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| | Dijon mustard
| | 18 oz.
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| | TABASCO® brand Chipotle Pepper Sauce
| | 6 oz.
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| | Original TABASCO® brand Pepper Sauce
| | 3 oz.
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| | Kosher salt
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| | to taste |
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Garnishes
| | Ingredients | | Weight | | Measure |
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| | Papaya, fresh, diced
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| | as needed |
| | Lemon-grass stalks
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| | as needed |
| | Lime, zest
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| | as needed |
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Method
| 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. |
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| 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. |
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| 3 | | For Chipotle-Tamarind Mustard, whisk all ingredients together. Plate. |
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| 4 | | Garnish with fresh papaya dices, lemon-grass stalks as skewers and lime zest. |
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