10 for 5: Shrimp Tempura

My wife and I had friends over last night and one of our friends has a gluten intolerance. I challenged myself to come up with a gluten free or at least very reduced meal since the last time she was over we had pizza (not too easy on the glutens). I watch cooking shows like others watch American Idol. Particularly Iron Chef America, where I am quite often seeing someone whip together a tempura batter of sorts. Then every time I see the soda water come out I think Tempura. Usually they use cornstarch and soda water, well if that is the case there is no gluten, but I prefer the flavour of rice flour to cornstarch.

This recipe unfortunately is not precise as it depends on judgement, but it is super easy.

You will need: (for 4)

1 lb. (30-40 size) shrimp (I used Pacific White)

about 2 cups of rice flour

1 egg

1/8 tsp baking powder (a good pinch)

1 -2 cups (very cold) Soda water *

Vegetable oil for frying (you will need enough for a deep frier or 2-3 inches deep in a med sauce pan)

In a medium sized mixing bowl beat together egg, flour, baking powder and a bit of soda water, adding a bit at a time until the consistency of crêpe batter. Clean and shell Shrimp, then dry off with a paper towel. Meanwhile warm oil to 350 F. You can tell the oil is hot enough when you take a drop of the batter and put it in the oil, if it doesn't sink all the way before coming back up it is perfect. If it sits on the bottom before rising its not hot enough, and if it stays on the top it is too hot. If you want to be 100% sure use a candy/frier thermometer. When the oil is ready, start dipping shrimp into batter, shake excess and carefully place in oil. Do small batches of no more than ten. After a minute or so they should be done, you will see the pink of the shrimp through the light golden batter. Garnish how you like but nothing beats a squeeze of lemon and a pinch of sea salt.

Hope you enjoy these as much as we did...