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Batter For Frying - Oriental

Cuisine: Chinese
Courses: Sauces, Starters and appetizers
Serves: 1 people

Recipe Ingredients

2   Eggs - beaten
3/4 teaspoon 3.8mlSalt
1/2 teaspoon 2.5mlGarlic powder - or fresh
  Finely minced
1/2 cup 31g / 1.1ozAll purpose flour
1/4 cup 15g / 0.5ozCornstarch
1/2 cup 118mlMilk
1 tablespoon 15mlHoney
1 teaspoon 5mlLemon juice
2 tablespoons 30mlSherry
1 teaspoon 5mlGinger; fresh - put thru
  Press - (or grated)

Recipe Instructions

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.

Craig Edmundson


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