Panko Scallops
4 servings
INGREDIENTS
1 pound fresh sea scallops
1/2 cup all-purpose flour
2 large eggs, beaten
1/4 cup milk
1 cup panko (rice bread crumbs)
Peanut oil, for frying
METHOD
1.
Preheat oil in Deep Fryer to 375°.
2.
Season the scallops with salt and pepper if you like.
3.
Set up your coating ingredients. Place the flour on a plate. Beat the
eggs and milk together in a bowl. Place the panko on a plate. Have a
plate prepared to place scallops after breading.
4.
Coat the scallops. Dredge the scallops in the flour. Shake off all extra
flour. Dip the scallop into the eggwash. Let the excess egg slide off.
Dip the scallop into the panko, pressing lightly to insure the crumbs
adhere. Shake off all extra coating. Place breaded scallop on clean
plate and repeat procedure until all of the scallops are coated.
5.
When all scallops are coated and temperature in the Fryer has
reached 375°, place about 6 scallops at a time in hot oil. Fry for
approximately 2 minutes or until golden brown. Open Fryer lid and
raise basket to the upright position. Let scallops drain in this position
for several minutes. Remove scallops onto clean paper towels.
Sprinkle lightly with salt while still hot.
Recipe courtesy Wolfgang Puck
Japanese Shrimp Tempura
4 servings
INGREDIENTS
Peanut Oil
1 pound large shrimp, peeled and deveined
1/4 cup cornstarch
1 cup sifted flour
1/2 teaspoon salt
2 beaten eggs
1 cup ice water
METHOD
1.
Preheat peanut oil in Deep Fryer to 375°.
2.
Dip shrimp in cornstarch and set aside.
3.
Once oil has reached proper temperature, add 1 cup water and 1 cup
flour to beaten eggs. Mix well, being careful not to overmix.
4.
Lower basket in the oil.
5.
Dip shrimp in prepared batter and place gently into oil using tongs
about 6 at a time.
6.
Cook Shrimp 6 minutes.
7.
Raise basket and let the shrimp drain for a minute.
8.
Repeat with remaining shrimp.
Deb's Tip:
Try using scallops, vegetables or even chicken.
You also could butterfly the shrimp.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
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