Wonderful!! I made the batter up and while it set, I heated the oil and got everything ready to fry. I made shrimp, chicken bites, and pineapple chunks. Served all of this with a sweet and sour sauce, over rice. Added a few sauted green pepper slices, oh my, it was so good!! Thank you Barbara, this will get a lot of use!
I used this batter for sweet and sour pork which I cooked then stir-fried with green peppers, onions, and carrots along with Beachgirl's "Chinese Sweet and Sour Sauce" Chinese Sweet and Sour Sauce. It turned out excellent and is definitely something I will prepare again, with pork, and also with shrimp and perhaps chicken. Thanks for a great recipe!
This recipe is very good and easy. My grandaughter and I used it when we made sweet and sour shrimp and lemon chicken. I will definitely use it again. It will also go in a recipe book I am making for all my grandchildren. Peggy Loessin Albuquerque, NM
I've only deep fried anything once before, but I wanted that crunch to my shrimp. I had "large" Shrimp, but really they weren't very big at all. I tried to cook to 5 minutes but I was fearful that the size of the shrimp would be overcooked and rubbery. Anyway, I made a great sweet and sour sauce with pineapple pieces and all in all it was very good. Frying battered anything is very messy. LOL
I did what I saw a Japanese chef near my house do and added a tablespoon of vodka, just add 1 tablespoon less water and make sure everything is ice cold. It makes for a nice puffy batter without the grease..the oil has got to be at 360 to 365 to ensure they don't absorb to much oil, I use peanut oil to fry these. War Hip Har shrimp is also easy with this batter, just add the blanched bacon and wrap around the shrimp before you dip in batter, and the sauce is basically the same as a sweet and sour but with some pineapple and a tiny bit of ketchup added and served over shredded lettuce as appetizers...yum!
Excellent, easy to make, great taste, light and crisp and browns at a perfect rate to ensure the shrimps (I used prawns) are cooked through perfectly at the same so not really much more you can ask for!
This batter is the BEST that i have used! Definetley a favorite now!!
Excellent batter! I've made this twice already.
First off, this recipe is AWESOME and really does taste like resturant quality....I have a few suggestions that made mine work a little better. I made the recipe exactly like it says and it was still too runny for me....(I like a thick breading on my food) so I just added probably another half cup of flour. (I used self rising) That made it the perfect thick consistency I needed. The other thing I did was cook it on 375 instead of 350 and it seemed to work better. I LOVE this recipe and will use it many more times!
Amazing. I've used this recipe SEVERAL times... I use chicken instead of fish, though... My family loves it... as do I. Thanks for posting this!