Batter For Frying - Oriental Recipe - Cooking Index
Batter For Frying - Oriental Recipe - Cooking Index
| 2 | Eggs - beaten | |
| 3/4 teaspoon | Salt | |
| 1/2 teaspoon | Garlic powder - or fresh | |
| Finely minced | ||
| 1/2 cup | All purpose flour | |
| 1/4 cup | Cornstarch | |
| 1/2 cup | Milk | |
| 1 tablespoon | Honey | |
| 1 teaspoon | Lemon juice | |
| 2 tablespoons | Sherry | |
| 1 teaspoon | Ginger; fresh - put thru | |
| Press - (or grated) |
Mix eggs, salt, garlic, flour, cornstarch, and milk to make a smooth batter. Mix honey, lemon juice, sherry and ginger together and marinate shrimp (split in back), lobster (cut in cubes), chicken (cut in pieces 1" x 2"), or thin-sliced pork for at least 15 minutes.
Fry dipped pieces in peanut oil until light brown.
OPTION: Cool fried pieces after frying, then refrigerate, if desired, and later redip in batter, refry until golden brown.
Even crunchier, and great as appetizers for a party that you can prepare ahead and still serve HOT at the last minute! It makes enough batter for 1 lb. of Shrimp, Lobster Meat, Chicken or Pork.
Source:
Craig Edmundson
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