Title: Batter for Frying - Oriental
Categories: Chinese
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.

Original Source Not Noted on File.

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