Tempura Batter - Gluten Free

Total Time
20mins
Prep 15 mins
Cook 5 mins

This is a very light and crisp batter. Its great for sliced vegetables, prawns, squid pieces, calamari, cocktail fish pieces etc.

Ingredients Nutrition

  • 1 cup ice-cold water
  • 1 large egg, lightly beaten
  • 200 g plain gluten-free flour, double sifted

Directions

  1. TO MAKE BATTER.
  2. Pour the beaten egg into a measuring jug and add enough icy cold water to make up to 300ml. Pour into a large mixing bowl.
  3. Add the flour and mix roughly & lighlty with a fork. Do not beat the mixture, it should remain lumpy looking. Add a few ice-cubes to keep the batter cool.
  4. TO USE BATTER.
  5. Have your selection to be battered prepared before you make the tempura batter. Ensure you oil is to temperature approx 175°C or 350°F degrees.
  6. A mixture of 3 parts vegetable or olive oil to 1 part sesame oil gives a great flavour.
  7. Lightly dip selection to be battered in a gluten-free flour to coat, then dip into the tempura batter mixture and straight into the hot oil. Slowly add the battered pieces into the oil. Fry very small batches at a time. Dip fry until the batter is crisp. Drain on a wire rack.
Most Helpful

4 5

I made this last night using shrimp, green beans, and mushrooms. Fantastic. I had to add considerably more than 1 cup of water though. I think this may have been because the flour mix I used has a lot of corn starch in it. I plan to make this for dinner with some non-GF friends. I don't think they will be able to tell the difference. Thanks **Jubes**!

3 5

This was a good basic recipe. I didn't measure exactly and I added garlic powder and salt to give it some flavor. I made a sweet and spicy garlic and ginger sauce to go with it.

4 5

I didn't do exact measurements, nor did I use ice water (I used cold tap water), but this turned out really good. I used white rice flour with a bit of almond flour and it didn't seem to absorb a ton of oil which was great. I will definitely use this recipe again.