BATTER FOR FRYING - ORIENTAL
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 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.