Tempura Batter - Gluten Free

"This is a very light and crisp batter. Its great for sliced vegetables, prawns, squid pieces, calamari, cocktail fish pieces etc."
 
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photo by hderby photo by hderby
photo by hderby
Ready In:
20mins
Ingredients:
3
Yields:
1 1/2 cups batter
Serves:
1
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ingredients

  • 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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Reviews

  1. 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**!
     
  2. 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.
     
  3. 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.
     
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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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