CREPE TEMPURA

Ingredients:

1/4	cup	MAGNOLIA GOLD BUTTER
2	tbsp	minced garlic
1/2	cup	green and red bell pepper, diced
1/2	kilo	shrimps, shelled
1/2	kilo	scallops, quartered
1/4	cup	MAGNOLIA PURE FRESH MILK
3/4	cup	MAGNOLIA CREAM CHEESE
2	tbsp	fresh basil, chopped
1/2	cup	shrimp broth
		salt and pepper to taste

1 (475 mL)	pack	cooking oil
1	cup	Japanese breadcrumbs

Procedure:

Crepes:

Sift cake flour into a bowl.
Add melted butter, egg and half of milk and beat thoroughly until smooth.
Pour over the liquid mixture into the sifted cake flour. Mix until free from lumps then pour over remaining milk and beat until bubbly.
Brush heated nonstick pan with butter then pour in a little batter, tilting pan to thinly coat base. Cook quickly, shaking pan and loosening edge of crepe with a metal spatula when underside is well cooked.
Turn crepe and cook other side.

Filling:

Heat butter in a pan. Sauté minced garlic until golden brown. Add shrimps, scallops and the green and red bell pepper. Pour over milk and Magnolia Cream Cheese. Add shrimp broth and chopped basil. Simmer until slightly thick then season with salt and pepper to taste.
Remove from heat then strain the sauce separating it from the filling leaving only a small amount of sauce in the filling. Set aside the filling.

Coating:

Wrap filling with crepes forming a log sealing both ends using egg yolks.
Roll in egg whites and into the combined Japanese bread crumbs and grated Magnolia Cheddar Cheese.
Deep fry. Remove when golden brown.

Tip/s: Can be served with cooked Black Angel Hair Pasta tossed in Chef's palate Garlic Butter and chopped carrots.

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