Tonight a problem was solved. While frying shrimp in the house, the batter would not stick . The grease I was cooking in was heated to the proper temperature. However, the shrimp kept loosing it’s batter coating while Frying.
The batter was quickly adjusted by adding seltzer water. This gave the batter some air, and thickened it to the consistency of pancake batter.
Next the shrimp were dusted in flour before dipping into the batter to fry.
Once slowly submerged into the frying oil, the shrimp adjusted perfectly. The batter stuck to the shrimp, plus they came out nicely coated golden, and brown.
These shrimp made perfect for a General Tso Shrimp dish. Once tossed in the sauce they were even better.
This was a great way to accompany Honey Ginger dressed Broccoli Slaw for an exquisite dinner. I will definitely make this meal again.