Batter for frying - oriental
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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) |
Directions
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.