Tempura Batter - Gluten Free

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

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

Recipe

• 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.