Batter For Frying Oriental Food

EASY, PERFECT CHINESE STYLE BATTER

Steps:

• 1. Heat oil to 375 degrees
• 2. Mix all ingredients except for oil in a medium sized mixing bowl.
• 3. Add cubed meat, shrimp, vegetables, or whatever you wish to batter and fry. Coat well with batter.
• 4. Fry in deep, hot, oil. Be careful not to over crowd the pan.

EASY FRIED CHINESE CHICKEN BALLS

Steps:

• Mix flour, baking powder, and salt together in a bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes.
• Fill a deep pan or wok with oil and slowly heat to 375 degrees F (190 degrees C).
• Mix cornstarch and white pepper together in a large shallow dish. Dust chicken in the cornstarch mixture and dip into the batter, evenly coating each piece. Transfer to the hot oil in batches and fry until golden and no longer pink in the center, 4 to 5 minutes. Scoop fried chicken out with a slotted spoon. Drain on a clean kitchen towel. Repeat with remaining chicken.

BATTER FOR FRYING - ORIENTAL RECIPE

Steps:

• 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.

EASY TEMPURA BATTER RECIPE

Steps:

• Gather the ingredients.
• In a small bowl, sift the flour once or twice to remove any clumps and to make it light and soft. Set aside.
• In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated.
• Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter.
• Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks . Be careful not to overmix the batter; it should be a little lumpy.

BATTER

Steps:

• Take a large mixing bowl and add the flour and ½ tsp fine salt. Whisk together to incorporate the salt. Add the water and whisk until the batter is completely smooth and the flour is fully combined.
• Take the oil and pour into a large, sturdy saucepan with high sides. Heat over a high heat until it reaches 200C. To fry your ingredients, dip them in the batter, allowing any excess to run off, and carefully place into the hot oil. Fry until the batter is a rich, golden brown and crisp. The fried ingredients will likely float on top of the oil when cooked, too. Remove from the oil using a slotted spoon and blot on kitchen towel before serving. Sprinkle with a little flaky sea salt to keep crisp. The batter does not keep well and is best made just before using.

BATTER FOR DEEP FRYING

Steps:

• In a mixing bowl, combine the flour, cornstarch, baking powder, and salt.
• In a separate mixing bowl, combine 1/2 cup plus 1 Tablespoon water, 1 Tablespoon beaten egg, and oil.
• Add wet ingredients to dry and combine until mixed.
• Follow your deep fryer instructions for whatever veggie or meat you're frying.
• This batter is thin and delicious. Don't worry if it doesn't look like it's thick enough. It works great.

THE BEST ALL PURPOSE DEEP FRY BATTER

Steps:

• Mix all dry ingredients, except the extra flour, whisk together.
• Add beer and only mix lightly.
• DO NOT over mix. If there are flour lumps just squish with the back of a spoon.
• You want the mix to be blended but not overmixed as it will not 'puff up' when deep-frying.
• For fish,shrimp, and 'meaty or wet' items I usually towel dry them and dredge them in the additional flour.
• Then dip and cover in mixture. Let the excess drip off and when putting any item in the deep fryer -- use tongs.and dip whatever you are deep frying in the oil for about 10 seconds, then release.
• This prevents the food from sticking to the bottom of the fryer. (Took us a while to learn that technique).
• When it comes to fish or something long or big -- I just put the first inch or 2 in and let it bubble for a few seconds so that I know it won't sink to the bottom and stick. (I truly hated that with deep frying).