- 2 tablespoons minced shallots
- 2 tablespoons minced garlic
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup green peppercorns
- 1 tablespoon black peppercorns
- 1 cup hoisin sauce
- Vegetable oil, for frying
- 1 pound jumbo shrimp (16/20 count), shells removed, deveined
- 2 cups cornstarch
- 1/2 cup ketchup
- 1/2 cup Thai sweet chili sauce
- 1 garlic clove
- 1 tablespoon chopped sweet onion
- 1 teaspoon minced kaffir lime leaf
- 1 teaspoon fresh lime juice
- 1/4 teaspoon fish sauce
- 1/4 cup chopped cilantro
- 1/3 cup lime juice
- 1/3 cup brown sugar
- 1 tablespoon tamarind paste, softened with 1 teaspoon hot water
- 1 tablespoon fish sauce
- 1/4 teaspoon chopped garlic
- 2 cups shredded green papaya*
- 1/2 cup heirloom cherry tomatoes, halved or quartered
- 2 shallots, thinly sliced
- 1/4 cup Chinese long beans, blanched and sliced diagonally
- 1/4 cup cilantro leaves
- 1/4 cup thinly sliced sweet peppers
For Thai ketchup:
- Combine ketchup, sweet chili sauce, garlic clove, onion, kaffir lime leaf, lime juice, and fish sauce in a blender. Blend until smooth.
- Fold in chopped cilantro. Set aside 30 minutes before serving.
For papaya salad:
- Combine lime juice, brown sugar, tamarind paste, fish sauce, and chopped garlic in a food processor and process until smooth. Set aside.
- Combine shredded papaya, cherry tomatoes, shallots, long beans, cilantro, and sweet peppers. Pour half of dressing over ingredients, tossing to coat. Add more dressing, if desired, to taste.
For Singaporean pepper shrimp:
- Heat butter in a medium saucepan over medium heat; add shallots, garlic, and peppercorns. Cook until shallots are golden. Stir in hoisin sauce.
- Place mixture in a food processor or blender and process until smooth. Set aside.
- Fill a large, deep pot with enough vegetable oil to reach 3 inches up sides. Turn heat to medium-high; heat oil to 375°F.
- Lightly coat shrimp in cornstarch, shaking off excess.
- Carefully lower shrimp into hot oil. Cook 1 1/2 to 2 minutes per side until shrimp are cooked through and crisp.
- Combine hot shrimp and pepper sauce in a large bowl, tossing gently until coated.
Place shrimp on a serving platter; top with papaya salad and serve with Thai ketchup on the side.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant's version.
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and may not be reproduced without express permission.