Batter for frying
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Batter for frying
Last updated 6/12/2012 1:07:34 AM. Recipe ID 33633. Report a problem with this recipe.
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      Title: Batter for frying
 Categories: Breads
      Yield: 6 Servings
      2    Eggs, beaten
    3/4 ts Salt
    1/2 ts Garlic Powder (or fresh
           -minced to death)
    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 Fresh Ginger, put through
           -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!

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Recipe ID 33633 (Apr 03, 2005)

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