Tempura Batter - Gluten Free

Recipe by Jubes
READY IN: 20mins
SERVES: 1
UNITS: US

INGREDIENTS

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

  • TO MAKE BATTER.
  • 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.
  • 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.
  • TO USE BATTER.
  • 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.
  • A mixture of 3 parts vegetable or olive oil to 1 part sesame oil gives a great flavour.
  • 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.
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