Tempura Batter - Gluten Free

Method

1. I

   TO MAKE BATTER.

2. II

   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. III

   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. IV

   TO USE BATTER.

5. V

   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. VI

   A mixture of 3 parts vegetable or olive oil to 1 part sesame oil gives a great flavour.

7. VII

   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.