TEMPURA BATTER - GLUTEN FREE

Tempura Batter - Gluten Free image

Provided by Jubes

Time 20m

Yield 1 1/2 cups batter, 1 serving(s)

Number Of Ingredients 3

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

Steps:

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.

Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 78.1, Carbohydrate 0.4, Sugar 0.2, Protein 6.3