BATTER FOR FRYING - ORIENTAL RECIPE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Batter:
  • 2 eggs, beaten
  • 3/4 tsp salt
  • 1/2 tsp garlic powder, or fresh garlic, finely minced
  • 1/2 cup all purpose flour
  • 1/4 cup cornstarch
  • 1/2 cup milk
  • Marinade:
  • 1 tbsp honey
  • 1 tsp lemon juice
  • 2 tbsp sherry
  • 1 tsp ginger, fresh, put thru garlic press

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.

Notes

I've been looking for a good Chicken Fingers batter and found this on http://www.recipes-4u.co.uk/asian/Batter-For-Frying---Oriental.html.

Categories: Asian 
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