---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BATTER FOR FRYING - ORIENTAL
  Categories: Chinese, Condiment
       Yield: 1 servings
  
       2    Eggs; beaten
     3/4 ts Salt
     1/2 ts Garlic powder; or fresh
            -garlic, finely minced
     1/2 c  All purpose flour
     1/4 c  Cornstarch
     1/2 c  Milk
       1 tb Honey
       1 ts Lemon juice
       2 tb Sherry
       1 ts Ginger; fresh, put thru
            -garlic 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.
  
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