Batter for Frying - Oriental Recipe

Name: Batter for Frying - Oriental Recipe
Prep time: 20 min
Total time: 20 min
Yield: 1 lb meat/poultry/fish
Ingredients: 2 eggs, beaten; 3/4 teaspoon salt; 1/2 teaspoon garlic powder or 1/2 teaspoon fresh garlic, 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 wine; 1 teaspoon fresh gingerroot, put thru garlic press

(1)

Recipe by Nana Lee

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. Cook time is NOT passive so I didn't enter any specific time.

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READY IN: 20mins

YIELD: 1 lb meat/poultry/fish

UNITS: US

INGREDIENTS

Nutrition

BATTER
2

eggs, beaten
³⁄₄

teaspoon salt
¹⁄₂

teaspoon garlic powder or 1/2 teaspoon fresh garlic, finely minced
¹⁄₂

cup all-purpose flour
¹⁄₄

cup cornstarch
¹⁄₂

cup milk
MARINADE
1

tablespoon honey
1

teaspoon lemon juice
2

tablespoons sherry wine
1

teaspoon fresh gingerroot, 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.

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