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.”
READY IN:
20mins
SERVES:
1
YIELD:
1 1/2 cups batter
UNITS:
US

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.

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