Passport Cuisine® Pork Shumai Tacos
In a medium to large saucepan, bring frying oil to 360°F. Add shumai from frozen and cook for about 6-8 minutes until golden brown and heated all the way through. Rest on a rack over paper towels. On a hot griddle or cast iron pan, heat up tortillas until grill marks appear, about 4-5 minutes over medium heat. Build tacos. Green leaf on each tortilla, cilantro next, place shumai (sliced in half if preferred), top with onions. Serve with lime wedges and your favorite salsa.
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passport cuisine® pork shumai Corn Dogs
In a large pot, bring frying oil to 360°F. Add shumai from frozen and cook about 4-5 minutes to parcook. Rest on a rack over paper towels and set aside. In a medium bowl, mix the cornmeal, flour, sugar, baking powder and salt.
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PASSPORT CUISINE® PORK SHUMAI BANH MI
Quick pickling: 1 cup of rice vinegar, ½ cup of granulated sugar, 1TB black peppercorn, 1 bay leaf, 1 tsp of salt. Bring to a simmer. In separate quart containers, fill each with the daikon, carrot and cucumber and add the pickling solution to cover the vegetables. Pickling overnight to 3 days will yield best results.
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Crane Bay® sashimi grade atlantic salmon & Crane Bay® Katsu Hamachi Ceviche with
Add all of the ingredients to a large bowl and stir through to coat and combine evenly. Serve and eat immediately!
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Traditional American Surf & Turf – Tezukuri® Tempura Shrimp 21/25, lamb chops, kimchi relish, peppercorn sauce
Preheat oven to 350F. In a medium to large saucepan, bring frying oil to 370°F. Add tempura shrimp and cook about 3-4 minutes to heat through. Use a skewer to penetrate the middle and bring to lips to feel for heat. Rest on a rack over paper towels.
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Crane bay® salmon and tuna ceviche nori tacos
Preheat oven to 350F. In a medium to large saucepan, bring frying oil to 370°F. Add tempura shrimp and cook about 3-4 minutes to heat through. Use a skewer to penetrate the middle and bring to lips to feel for heat. Rest on a rack over paper towels.
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COLD SMOKED SALMON LEEK & POTATO SOUP
Heat butter in a large saucepan and add the leeks and bay leaf. Cook over medium heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Add the stock and bring to a boil and simmer until potatoes are tender. Add cream and return to simmer.
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Crane Bay® Cold Smoked Salmon
Spaghetti Carbonara
In large pot, start spaghetti, cook according to package, to al dente. In a large nonstick pan, add butter and garlic on medium and cook for a few minutes.
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Maneki® tempura soft shell crab
with chorizo gravy
Heat up fryer with oil to 375°F. Add potatoes to a medium pot and filled with cold water just above them. Bring to a boil and reduce to simmer and cover until potatoes are easily poked through with a skewer.
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Crane bay® Panko Breaded shrimp
breakfast nachos
Pre-heat oven to 350°F. Add 2” cooking oil to a skillet until 365 degrees. Deep fry panko breaded shrimp until golden brown in skillet. Rest on wired rack. Put eggs into a medium size bowl.
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Crane bay® Kani Kama Spring Roll
Bring to boil a medium pot of water, shut off fire. Add rice vermicelli noodles and cover. Mix several times and take out after about 5-6 minutes depending on brand/size. Or follow instructions on your package. In a large pot of water, bring to boil and remove from heat. Take one or two pieces of rice paper, two will be easier to handle for first timers.
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