BATTER FOR FRYING - ORIENTAL

BATTER FOR FRYING - ORIENTAL


  • 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.
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