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Have you made BATTER FOR FRYING - ORIENTAL?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cuisine: American
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

BATTER FOR FRYING - ORIENTAL

Date Added: September 12, 2009

Ingredients:

2 Unit Eggs beaten
3/4 Teaspoon Salt ; (optional)
1/2 Teaspoon Garlic Powder or fresh garlic, finely minced
1/2 Cup All-Purpose Flour (up to 4)
1/4 Cup Cornstarch (optional)
1/2 Cup Milk warm
1 Tablespoon Honey Or Maple Syrup
1 Teaspoon Lemon Juice up to 4
2 Tablespoons Dry Sherry or broth
1 Teaspoon Ginger fresh, put thru garlic press (or grated)
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Directions:

1. Mix eggs, salt, garlic, flour, cornstarch, and milk to make a smooth batter.

2. 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.

3. Fry dipped pieces in peanut oil until light brown.

4. OPTION: Cool fried pieces after frying, then refrigerate, if desired, and later re-dip in batter, re-fry until golden brown.

5. 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.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Gluten, Corn, Sulfites, Garlic, Natural Sweeteners, Alcohol, Fructose Malabsorption allergies.
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