30-Minute Tempura (gluten-free)


 


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3/4 pound Green Beans, ends trimmed.  You can blanch these if you like.


3/4 pound Shrimp, shelled or White FIsh, cut bite-size 


Batter:


1 cup any All-Purpose GF Flour.  Bob's Red Mill is used above, while Pamela's Baking mix is brilliant.


1 Organic, Free-Range Egg


1/2 C Ice Water


Beat all this together, adding more water if too thick.  It should be like heavy cream.  I tend to switch back & forth between 1 & 2 eggs, depending on how the kids have been eating, if we need that extra bit of protein or if I'm not feeling fussy & want to make sure this all binds really well.


Fry in:


1 inch Olive Oil, shimmering on medium-high heat in a heavy large skillet.  Use tongs to turn on each side.  Drain on paper towels once golden all around.


Sauce:


1/3 cup Mirin - Sweet Rice Wine

1/3 cup GF/Wheat Free Tamari


1 cup water + GF Dashi or 1 large piece of Kombu Seaweed or 1 T Dulce Sea Flakes or 1 T Fish Sauce


Combine in a small saucepan.  Bring to a boil, then simmer on low for five minutes.


Pour into individual dipping cups.  Serve all with white sushi rice, or if you can find it, GF soba noodles.