Tempura Batter Gluten Free Food

TEMPURA BATTER - GLUTEN FREE

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.

GLUTEN FREE TEMPURA BATTER

Steps:

• Mix dry ingredients in a bowl.
• Mix liquid ingredients in separate bowl.
• Combine dry and liquid ingredients and mix well. Let stand for 10 minutes.
• For chicken balls, dip 1/2" cubes of pre-cooked chicken in batter.
• Drop battered chicken balls into deep fryer preheated to 375°F.
• Cook until golden brown.
• As you are cooking the chicken balls, occasionally skim the stray bits of crisp batter from the oil. They make a wonderful crispy accent to a salad.

TEMPURA BATTER

Steps:

• In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.
• This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.

TEMPURA FONDUE BATTER

Steps:

• Sift together the dry ingredients.
• Beat egg slightly and mix with the water.
• Add the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.
• Dip shrimp, chunky-cut chicken and vegetables, etc. into the batter and deep fry until golden brown. Drain on paper towels.