2 eggs, beaten
3/4 tsp salt
1/2 tsp garlic powder, or fresh garlic, finely m
1/2 cup all purpose flour
1/4 cup cornstarch
1/2 cup milk
1 tbsp honey
1 tsp lemon juice
2 tbsp sherry
1 tsp ginger, fresh, put thru garlic pr
Directions
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.
Servings: 1 servings
Batter For Frying - Oriental Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese
The History of Recipes
We can trace the history of written recipes back into antiquity, at least as far back into history as the ancient Egyptians, and possibly even further. In practice though, in the main part, these old recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe found, according to experts in ancient history are some ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in Roman times around 25BC a man called Apicius compiled a collection of scripts describing recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main course and desserts, a very modern way of dining. He also informs us how the early Romans used a good variety of aromatic flavours, including some that we all recognise such as bay, fennel and asafoetida. Later on, there are some recipe books which date from the 1300s - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they are not about the indian curry that we all know today, but rather descriptions of the types of food prepared for the nobility of those days. Later on in the 1400s, the Crusaders brought back many spices and herbs from the East, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes was responsible for a torrent in books on cookery, the majority of which still exist in private collections. The introduction of the TV brought us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Batter For Frying Oriental recipe.
