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Batter For Frying - Oriental

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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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