HSN_DeepFryerManual 6/21/10 10:48 AM Page 39
Panko Scallops
4 servings
INGREDIENTS
1 pound fresh sea scallops 1/2 cup
1/4 cup milk
1 cup panko (rice bread crumbs) Peanut oil, for frying
METHOD
1Preheat oil in Deep Fryer to 375°.
2Season the scallops with salt and pepper if you like.
3Set 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.
4Coat 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.
5When 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
1Preheat peanut oil in Deep Fryer to 375°.
2Dip shrimp in cornstarch and set aside.
3Once oil has reached proper temperature, add 1 cup water and 1 cup flour to beaten eggs. Mix well, being careful not to overmix.
4Lower basket in the oil.
5Dip shrimp in prepared batter and place gently into oil using tongs about 6 at a time.
6Cook Shrimp 6 minutes.
7Raise basket and let the shrimp drain for a minute.
8Repeat 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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