Spray vegetable oil on Authentic Japanese Panko (code 01020). Gently mix in salt, coarse ground black pepper, granulated garlic, oregano, Parmesan cheese and melted butter; set aside. Dip peeled shrimp (16-20 ct. size) in beaten eggs then roll in seasoned Panko mixture; place on cookie sheet. Sprinkle with paprika and bake at 350 degrees until
Add garlic powder, onion powder, salt and white pepper to Tempura Batter mix (code 07230). Wash, peel, devein and butterfly medium size shrimp (26-30 ct size). Dust shrimp with dry tempura batter mix, then dip in prepared tempura batter. Roll in Authentic Japanese Panko (code 01020). Deep fry at 350-375°F until done. Serve with a
Blend Authentic Japanese Panko (code 01020) with minced garlic, Parmesan cheese, lemon pepper, shredded crab and olive oil (or melted butter) to create a coarse crumb paste. Spoon out Panko paste mixture and roll into a ball; gently press on top of extra large butterflied shrimp (10-12 ct. size). Bake until done. Serve with lemon
Mix cooked crab meat with diced celery, minced chives, mayonnaise, Dijon mustard, hot sauce (Tapatio), egg and Authentic Japanese Panko (code 01020). Gently blend until all ingredients are moist. Form into 2 oz crab cakes; dip into an egg wash and roll in Panko breadcrumbs gently pushing Panko into surface of the crab cake. Deep
Using fresh Pacific or Eastern Oyster dust with flour then dip in egg wash and roll in Authentic Japanese Panko (code 01020). Deep fry at 350-375°F until done. The oysters come out creamy inside and crunchy outside with the true flavor of the oyster coming through. Remember the Pacific oyster has a stronger flavor so
Blend Authentic Japanese Panko (code 01020) with minced garlic, Parmesan cheese, dry thyme, lemon pepper and olive oil to create a coarse crumb paste. Press panko mixture on top of halibut or another high quality firm white fish. Bake in 350 degree oven until done. Serve with lemon wedges.
Blend finely crushed pistachio nuts with Authentic Japanese Panko (code 01020) and pepper, and dill. If you spray the Panko with vegetable oil first the spices and crushed pistachios will stay mixed. Dust fish in flour then dip halibut in buttermilk then roll in Panko/pistachio mixture and pan fry until done.
Mix 50% ground pork with 50% peeled shrimp pieces along with smashed bananas, minced garlic and diced plantains. Roll meat mixture into 1 oz balls, dip in egg wash, coat with Authentic Japanese Panko (code 01020) and deep fry until done. Serve as an appetizer or side dish with seafood or a pork cutlet.
De-glaze Rock fish by rinsing in cold water. Dust fish with dry Tempura Batter mix (code 07230) seasoned with Lemon Pepper shaking off excess. Dip in prepared Tempura batter seasoned with lemon pepper and then roll in Authentic Japanese Panko breadcrumbs (code 01020). Deep fry at 350-375°F until golden brown. Serve with Tartar Sauce (mayonnaise,
Dust butterflied Mexican White shrimp (26-30 ct size) in dry Coconut Batter mix (code 09230), then dip in prepared Coconut batter. Roll in Coconut Panko (code 03510) and deep fry at 350-375 degrees until done. Serve with a trio of dipping sauces – spicy pineapple marmalade, mango salsa, sweet and sour plum sauce.