Tempura Batter Mix Recipe Suggestions

Crispy & Sweet Coconut Shrimp

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
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Wiener Schnitzel

Pound chicken breast or veal until thin. Dust with flour mixture (flour, lemon pepper, garlic & salt) then dip in egg wash and roll in Authentic Japanese Panko (code 01020). Pan fry until done. Squeeze fresh lemon juice on top. For a slightly thicker coating instead of flour or egg dip, replace with Tempura batter
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Apple Pie Wedge Bites

Spray vegetable oil on Authentic Japanese Panko (code 01020) and gently blend in powdered sugar and cinnamon; set aside. Dust apple wedge with a blend of dry Tempura batter mix, sugar, and cinnamon. Then dip in prepared Tempura Batter (code 07230) mixed with cinnamon and sugar. Roll in the sweet Panko mixture and deep fry
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Coconut Apple Wedge Bites

Peel, core and cut apples into 6-8 wedges. Dust apple wedges with a dry mixture of Coconut Batter mix (code 09230). Dip in prepared Coconut Batter made with ice cold pineapple juice. Roll apple wedges in Coconut Panko (code 03510) and deep fry at 375 degrees until golden brown. Serve with caramel dipping sauces. For
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Tonkatsu (English)

Dust pork loins slices (1/2 in thick) in dry Tempura Mix (code 07230) then dip in prepared Tempura Batter mix made with buttermilk, salt and garlic powder. Roll in Authentic Japanese Panko (code 01020). Deep fry in peanut oil at 375 degrees until done. Slice each pork loin into 1/2 inch wide pieces and place
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Apple Cobbler with Crispy Panko

Mix Authentic Japanese Panko (code 01020) with melted butter, sugar and cinnamon, blend lightly. Texture should be like light wet sand. Top your favorite apple or peach cobbler and bake at 400°F until golden. The Panko mixture creates a unique flavor experience of crunchy topping with soft fruit inside.
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Chicken Taco – Spicy Baja style

Dust chicken strips in dry Tempura Batter mix (code 07230) seasoned with lemon pepper, and red pepper powder. Then dip in prepared tempura batter made with beer instead of water and seasoned with lemon pepper and red pepper powder. Roll in Authentic Japanese Panko (code 01020) and deep fry at 350-375 degrees until golden brown.
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Fish Taco (Video)

Crispy Fish Taco
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.
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Hawaiian Coconut Chicken sandwich

Dust a pounded chicken breast with dry Coconut batter mix (code 09230) and shake off excess. Dip in prepared Coconut batter then roll in Coconut Panko (code 03510) applying liberally. Deep fry at 350-375°F until golden brown. Serve on a King’s Hawaiian roll with a pineapple slice and sweet mango salsa.
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Golden Gala Apple Almond Rounds

Lightly spray vegetable oil on Authentic Japanese Panko (code 01020) and gently blend in powdered sugar, cinnamon and sliced almonds; set aside. Peel, core and slice Gala apples into ½-inch rounds. Dust apple rounds with a dry mixture of Tempura Batter (code 07230), powdered sugar and cinnamon, then dip in prepared tempura batter. Roll coated
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