---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Batter For Frying (Chinese)
 Categories: Chinese, Condiment
      Yield: 1 Batch
 
      2    Eggs; beaten
    3/4 ts Salt
    1/2 ts Garlic powder -OR-
    1/2 ts Fresh garlic; finely minced
    1/2 c  All purpose flour
    1/4 c  Corn starch
    1/2 c  Milk
      1 tb Honey
      1 ts Lemon juice
      2 tb Sherry
      1 ts Fresh ginger; grated or
           - put through garlic press
 
  Mix eggs, salt, garlic, flour, corn starch, 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 1x2"), or thin-sliced pork for at least
  15 minutes. Fry dipped pieces in peanut oil until light brown.

  Variation:

  Cool fried pieces after frying, then refrigerate, if desired, and
  later re-dip 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
  shrimp, lobster meat, chicken, or pork.
 
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