Friday, March 5, 2010

Gluten Free Tempura Batter ?? - YES! .......... & can add Coconut too?

I was so hungry for tempura shrimp...
a friend of my daughters made a sweet & sour chicken last week and an instant light bulb went off in my head. I new this would work for my temptation.

Easy, easy, easy... did I mention this was easy?

Shrimp -  Devein, wash, and lay on paper towel to dry while preparing batter

Batter - Mixed together with a fork about 1/4 cup of egg whites ( about 3) with a 3/4 cup of corn starch - dash of sea salt, and several grinds with a pepper mill = yes that's it! The batter should be thoroughly  mixed smooth and thick.

Dip your deveined, cleaned shrimp with tails into the batter mix and then place into the fryer with extra light olive oil covering shrimp. Cook until the tails are dark pink, and battered shrimp is light brown and crispy.

Drain on a paper towel and serve - delicious!

Since I love coconut, I added some to the batter with the last 7 shrimp I fried up, simply mouthwatering goodness.

Serve with condiments of choice. You could make several different sauces....  shrimp sauce, or a tangy sweet sauce, or even go with a mango salsa for a fiesta feel.

             Short and Sweet - No Gluten Here

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