Shrimps

Written by LAMNGOCFOOD Tuesday, 26 January 2010 15:01

Materials :
- Lam Ngoc’s Japanese style breadcrumbs
- Big white shrimps.
- Eggs.
- Pepper, monosodium glutamate, salt, garlic, ginger, vegetable oil.

Instructions :
- Peel, devein, and butterfly the shrimps.
- Mix together 2 spoons pepper, 2 spoons monosodium glutamate, 2 spoons chopped garlic, 2 spoons chopped ginger and 1/2 coffee-spoon salt. Add shrimps to the mix.
- Set aside for 15 minutes.
- In a medium skillet, heat the oil until shimmering. In a small bowl, beat the eggs. Spread Lam Ngoc’s Panko in a shallow bowl. Dust the shrimps with tapioca starch, dip each shrimp into the egg and let the excess drip off, then coat thoroughly with Lam Ngoc’s Panko. Fry the shrimps, over moderately high heat until golden brown. Drain on a wire rack set over a baking sheet.

Serve : Serve with dipping sauce to taste.

Potato

Written by LAMNGOCFOOD Tuesday, 26 January 2010 14:59

Instructions :
- Peel the potatoes and cut into cubes. Cover and cook in boiling salted water until potatoes are tender
- Cut up onion into tiny cubes and saute. Add minced meat.
- Mix in the mashed potatoes. Shape the mixture thumb sizes.
- In a medium skillet, heat the oil until shimmering. In a small bowl, beat the eggs. Spread Lam Ngoc’s Panko in a shallow bowl. dust the thumb size potatoes with wheat flour, dip each into the egg and let the excess drip off, then coat thoroughly with Lam Ngoc’s Panko. Fry them over moderately high heat until golden brown. Drain on a wire rack set over a baking sheet.

Scallops

Written by LAMNGOCFOOD Tuesday, 26 January 2010 14:59

Instructions :
- Beat eggs with monosodium glutamate.
- Roll scallops over wheat flour and immerse to eggs, then roll over breadcrumbs.
- Warm pan to fry it for brown.
- In a medium skillet, heat the oil until shimmering. In a small bowl, beat the eggs with a pinch of MSG. Spread Lam Ngoc’s Panko in a shallow bowl. dust the scallop with wheat flour, dip each into the egg and let the excess drip off, then coat thoroughly with Lam Ngoc’s Panko. Punch hole in the middle each of the scallop. Fry them over moderately high heat until golden brown. Drain on a wire rack set over a baking sheet. Add mayonnaise in the hole punched on the scallop earlier.

Mushrooms

Written by LAMNGOCFOOD Tuesday, 26 January 2010 14:59

Instructions :
- Remove stems, wash, soak mushrooms in salted water and drain.
- Boil sweet potatoes until tender, then mash until light & fluffy.
- Saute the chopped scallion, add mushrooms and a pinch of salt, then stir-fry.
- Coat mashed sweet potato over each mushroom, then thoroughly coat with Lam Ngoc’s Panko .
- In a medium skillet, heat the oil until shimmering. Fry the coated mushrooms over moderately high heat until golden brown. Drain on a wire rack set over a baking sheet.