Spiced Panko Bread Crumbs
Can you fall in love with bread crumbs? I did when I first tried panko, the coarse Japanese bread crumbs that are also airier than Western kinds, and therefore make the most delicate crusts; they also fry to a gorgeous golden brown. I've long used panko for all my breading and found it superior even to homemade crumbs made with good bread. Here, I've flavored panko with thyme, basil, ginger, and chile heat, which makes the crumbs a really exciting ingredient and one you'll use often. The flavored crumbs also store beautifully.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 cups; lasts 3 weeks, refrigerated
Asian
No-Cook
Quick & Easy
Spice
- 2 tablespoons dried basil
- 2 tablespoons dried thyme
- 1 tablespoon coarsely ground black pepper
- Carbohydrate 41 g(14%)
- Fat 3 g(5%)
- Fiber 3 g(14%)
- Protein 8 g(15%)
- Saturated Fat 1 g(4%)
- Sodium 425 mg(18%)
- Calories 222
Preparation In a medium bowl, combine all the ingredients and mix well. Use or store. Reprinted with permission from Simply Ming by Ming Tsai. © 2003 Clarkson Potter
Preparation In a medium bowl, combine all the ingredients and mix well. Use or store. Reprinted with permission from Simply Ming by Ming Tsai. © 2003 Clarkson Potter
