Welcome to the Captain's Galley
Here we will have lots of fun in the cooking and
then the eating and that I enjoy the best.



 BATTER FOR FRYING - ORIENTAL


1 lb. of Shrimp, Lobster Meat, Chicken or Pork.
2 Eggs -- beaten
3/4 teaspoon Salt
1/2 teaspoon Garlic powder -- or fresh
finely minced
1/2 cup All purpose flour
1/4 cup Cornstarch
1/2 cup Milk
1 tablespoon Honey
1 teaspoon Lemon juice
2 tablespoons Sherry
1 teaspoon Ginger; fresh -- put thru press (or grated)

Mix eggs, salt, garlic, flour, cornstarch, and milk to make a smooth batter.
Mix honey, lemon juice, sherry and ginger together.

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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