Form 16/20 shrimp on skewers to make little shrimp disks and poach in water containing dried lavender blossoms and lemon set aside. Oven bake 2 inch size biscuits made of Authentic Japanese Panko (code 01020), red onions, yellow and red bell pepper, lemon zest, mascarpone, egg, flour, mint, chives, and parsley. Place shrimp on top
Blend Authentic Japanese Panko (code 01020) with Italian seasoning, garlic powder, salt, paprika and melted butter. Dip Tilapia fillet in egg wash then coat with seasoned Panko mixture. Pan fry in oil turning once. Serve on a bed of sautéed spinach seasoned with onions, garlic, Parmesan cheese and red pepper.
Cook Arborio rice in clam juice and butter, after rice is fully cooked add shredded Parmesan cheese, chopped clams, salt and pepper. Form into 3tbsp size balls and cool. Dust rice clam balls in flour and dip in egg wash then roll in Authentic Japanese Panko (01020) coating liberally. Deep fry until brown. Coated Arancini
Gently fold shredded crab meat and chopped scallions into cooked macaroni & cheese, and cool until it firms up. Form crab mixture into 3tbsp size balls and dust in flour, then dip in egg wash and finally roll in Authentic Japanese Panko (01020) coating liberally. Deep fry until brown. Serve with a spicy cocktail dipping
Blend Authentic Japanese Panko (code 01020) with fresh chopped dill, prepared horseradish, lemon juice and olive oil until it is a light coarse crumb paste. Sprinkle panko mixture on top of Salmon steaks and bake in a 350 degree oven until 3/4 done. Transfer to a broiler to brown panko crumb topping. Top with a
Blend Coconut Panko (code 03510) with melted butter and grated orange rinds to form a coarse crumb paste. Spoon Panko mixture on top of salmon fillets and bake in a 350°F oven until 3/4 done. Transfer to a broiler to brown Panko crumb topping. Place fish on a bed of wilted spinach and drizzle with
De-glaze fish (Cod, Pollock or Halibut) by rinsing in cold water and cut in strips. Dust fish in dry Tempura Batter mix (code 07230) seasoned with lemon pepper, and red pepper powder shaking off excess. Dip in prepared Tempura batter made with beer instead of water and seasoned with lemon pepper and red pepper powder.
Combine Upper Crust Enterprises Authentic Japanese Panko (code 01020) with salt, coarse ground black pepper, granulated garlic, oregano, Parmesan cheese and olive oil (or melted butter); set aside. Dip scallops in beaten eggs and roll in panko mixture; place in an individual casserole dish. Sprinkle with paprika if desired. Bake at 350 degrees until tender
Lightly spray Authentic Japanese Panko (code 01020) with vegetable oil and blend in unsweetened coconut flakes, & powdered sugar. A 50/50 mixture of coconut and Panko is ideal. Dust butterflied Mexican White shrimp (26-30 ct size) in dry Tempura Batter mix (code 07230) seasoned with fine bakers sugar, then dip in prepared tempura batter made
Sautee finely chopped onions and garlic in butter or olive oil. Add parsley flakes, salt, coarse ground pepper and grated Parmesan cheese. Blend with Authentic Japanese Panko (code 01020). This mixture can be used to top mushrooms, or to stuff chicken, pork, beef, and seafood. For a superior stuffing, add crab or chopped sausage. For