With the blink of an eye and the scoop of a spoon, those ten pork dumplings magically transform into twenty. Panko rules, Panko is awesome. Huh? Mom never broke a sweat when little Johnny came to dinner, poof I’ll just add another cup of Panko to the meatloaf… problem solved. Except we were American and lived in those dark days when we thought Taco Bell was exotic fare. Panko? Heck no, we used good ole American (smile when you say that brother) Cornflakes and I often had the urge to pour milk over my food.
Not with panko, I revel in its absolute blandness, its ability to hide among your miran, pork, and cilantro root. Ahhh panko, ‘I sing thee praises…’ You American’s don’t know how to make a good bread crumb, what’s with all the other stuff tossed in? Seeds and cheese, and roots and berries…
I read on Wikipedia that Panko is made from bread baked by passing an electric current through the dough yielding bread without a crust; resists absorbing oil or grease when fried, resulting in a crisper and lighter coating (Oh, really?). Who ever heard of such craziness, a bread crust removal device that doesn’t include sharp serrated instruments? What will mankind think of next!
Red Elvis Thai Style Crab Cakes (appetizer-enough for 4 cakes)
6-8 oz. crab meat (canned is fine)
3-4 tbsps. Panko
1 tbsp. Mayonnaise
1 tbsp. Srirachi Sauce
1 tbsp. each grated carrot and green onions (tips are nice)
1 tsp. Sesame seeds and same sesame oil
Dash chili oil
2 Thai chili (take the seeds out, chop)
½ tsp. Cilantro root or stems (more or less)
Pinch of salt and pepper
Easy to make, just toss everything except for the Panko into a mixing bowl. I usually use a food processer for the carrot, chili, onion, cilantro, sesame seed/oil mix, pulse and then add for taste/consistency. After you mix everything you start scooping in the Panko, enough to make the mix easy to handle and hold together. Fry in oil (I like sesame) until golden brown and crispy on the outside.