Batter For Frying - Oriental

---------- Recipe via Meal-Master (tm) v8.02

Title: BATTER FOR FRYING - ORIENTAL
Categories: Chinese, Condiment
Yield: 1 servings

2 Eggs; beaten
3/4 ts Salt
1/2 ts Garlic powder; or fresh
-garlic, finely minced
1/2 c All purpose flour
1/4 c Cornstarch
1/2 c Milk
1 tb Honey
1 ts Lemon juice
2 tb Sherry
1 ts 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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