Appetizer

Baked Stuffed Shrimp w/ Crab

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
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Maryland style Crab Cakes

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
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Stuffed Jalapeno Peppers – crispy coated

Cut top off and clean seeds from fresh jalapeno peppers. Fill inside of jalapeno pepper with a variety of fillings from cream cheese, to mozzarella, to crab stuffing, to cheddar cheese or any filling you desire. Dust stuffed pepper in dry Tempura Batter mix (code 07230), shake off extra then dip in prepared Tempura batter.
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Oyster Delight

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
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Worlds Best Crispy Panko Chicken

Gently spray Authentic Japanese Panko (code 01020) with vegetable oil and mix in Parmesan cheese, pepper, and parsley; set aside. Add dry hot mustard and granulated garlic to tempura batter mix (code 07230). Roll chicken in the dry tempura mix and shake off excess. Dip chicken in prepared tempura batter and then coat with Panko
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Pork & Asparagus Wrap with Crispy Panko

Wrap thin slices of pork around asparagus tops and secure with a toothpick. Then dust with dry Tempura Batter Mix (code 07230), shake off excess. Dip in prepared Tempura batter and roll in Authentic Panko (code 01020) and deep fry at 350-375 degrees until done. For more flavor blend onion powder, garlic powder and pepper
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Garlic-Almond String Beans with Crispy Panko

Sauté garlic in olive oil. Toss in string beans and cook until slightly tender. In a medium bowl combine Authentic Japanese Panko (code 01020) with melted butter and thinly sliced almonds. Place cooked string beans in baking dish; spoon panko mixture over the green beans and broil until panko is golden brown.  Add salt and
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Crispy Katsu

Pound chicken thigh, pork cutlet or beef cutlet to 1/4 inch thick. Mix granulated garlic, black pepper and seasoned salt to dry Tempura Batter mix (code 07230). Dredge protein in dry tempura batter mix then dip in prepared tempura batter made with water or beer and coat with Authentic Japanese Panko (code 01020). Deep fry
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Pork & Shrimp Fritter

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.
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Milanesa

Pound pork or beef cutlet to 1/4 inch thick. Combine granulated garlic, black pepper & seasoned salt with all purpose flour and corn starch. Dredge cutlet in flour mixture, dip in egg and coat with Authentic Japanese Panko (code 01020). Deep fry at 350-375 degrees until done. Slice into 1 inch strips and serve with
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