Ingredients
- 1 cup flour
- 1 cup water
- 1 egg
- oil for dipping
Preparation
Step 1
Beat egg and water together lightly. Add flour gradually, stirring lightly from the bottom of bowl. Batter should be lumpy for best results. Do not overmix.
Either put your oil in a Chinese wok or a fondue pot. Heat to between 350 and 375 degrees. Dip your shrimp, scallops, beef bits, sweet potatoes, carrots, squash -- whatever -- into batter, one at a time; hold briefly against edge of bowl to let excess batter run off.
Lower gently into hot oil, one poiece at a time. Large bubbles will form. When bubbles become small and batter is golden brown (also depending on size of meat or vegetable and how done you like it) -- usually 2 to 4 minutes, remove from oil.
Provide towelling for guests to place their piece of meat/vegetable on it.
Serve with a variety of dipping sauces.