BATTER FOR FRYING - ORIENTAL RECIPE
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.
Provided by Nana Lee
Categories Chinese
Time 20m
Yield 1 lb meat/poultry/fish
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 770.2, Fat 15.1, SaturatedFat 6, Cholesterol 440.1, Sodium 1956.9, Carbohydrate 106.5, Fiber 2.2, Sugar 19.9, Protein 23.6
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