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
Written cooking instructions as an idea can be observed far back into the far past, certainly as far as the early Egyptians, and possibly even further. Having said that, these, old cookbooks were just primitive hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, is a series of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Moving our culinary historical trip onwards, there are two interesting books dating from the 14th Century : a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they have no connection with the curry that appears on menues today, but instead descriptions of the types of food prepared by the cooks of the nobility of the period. Over the next few hundred years, the powerful families of Wesstern Europe competed with each other to serve the most exotic banquets, and as a result the best cooks and their collection of recipes were highly sought after. Even so, it was during the 1800s that cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, testing, and writing down recipes to help cooks of their time. When we get to the 1900s, recipe publications were in high demand, due to increased literacy, people having more leisure time and being a little richer. The arrival of TV brought us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Batter For Frying Oriental recipe.
