batter for frying - oriental

Categories
Chinese
Condiment
Yield
1 servings
MeasureIngredient
Eggs; beaten
¾ teaspoon Salt
½ teaspoon Garlic powder; or fresh garlic, finely minced
½ cup All purpose flour
¼ cup Cornstarch
½ cup Milk
1 tablespoon Honey
1 teaspoon Lemon juice
2 tablespoons Sherry
1 teaspoon Ginger; fresh, put thru garlic 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.

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