Gluten Free Tempura Batter

A light, easy to make batter for vegetable (and shrimp) tempura

Time: 20 min.
Cost: $
Servings:

Ingredients :

2 eggs (separate the yolks from the whites in separate bowls)

1 quart peanut oil oil for frying

2 cups of iced cold water

1/ tsp baking powder

2 1/2 c. rice flour

Preparation:

Gluten-free tempura batter can be used with vegetables such as sweet potatoes, peppers, mushrooms or onion rings and of course, the most popular is shrimp.

The two egg whites can be beaten stiff to be added to the batter just before frying, a little bit of cream of tartar in the egg whites will stiffen them even more.

Slowly fold the flour into the water mixed .with the egg yolks and baking powder should be slightly thicken, and may need to use another half a cup of the rice flour to get the right consistency. Heat the oil to 375° (a thermometer is absolutely necessary )

Chefs note: peanut oil is best for frying because it can get quite hot before reaching its smoking point and produces crisp non greasy fried foods.

Just before frying add the beaten egg whites to the batter.

Lightly pre-dust the shrimp and or the vegetales with additional flour flour, then dip it into the batter and slowly drop into the hot oil .

if there's a basket with the fryer or pot leave the basket in the oil

Do not let the food stick to the bottom loosen with a knife and fry for 3 to 5 minutes.

Sauce :

1/2 cup of Mirin, which is a sweet, cooking wine, heat and burn off the alcohol with a flame and then add 2 tablespoons of soy and turn off the heat and swirl and you have a wonderful dipping sauce.