Gluten-Free Tempura Batter
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KS students made this perfect gluten-free tempura batter recipe for fried shrimp, fish, and vegetables using our ʻUlu Flour All-Purpose Baking Mix.
Kumu DJ High, Kamehameha Schools Hawaiʻi Campus
- 2 quarts peanut or canola oil
1 cup All-Purpose ʻUlu Flour Baking Mix
- 1 large egg
- 1 cup ice-cold club soda
¼ tsp baking powder
- kosher salt
- Items to be battered (vegetables, fish, chicken, etc.)
¾ cup bonito stock
3 Tbsp shoyu
2 Tbsp mirin
2 tsp Sugar
- *make tempura sauce before beginning to fry and set aside for dipping after cooking
Basic Tempura Sauce:
Heat the oil to 375℉ in a large wok or pot, adjust temperature as necessary. Line a large plate or baking sheet with a double layer of paper towels.
Combine flour, baking powder and 1 tsp of salt in a large bowl, and stir with a fork to blend.
In a separate bowl, crack an egg and mix slightly, add the club soda and give a quick stir. Immediately add to the bowl with the flour. Quickly, stir with a fork or chopsticks until the ingredients are just barely combined. There should be bubbles and pockets of dry flour. If the batter seems too thick, add a little more club soda and quickly stir again, leaving pockets of dry flour.
Add your items (vegetables, fish, shrimp, etc.) to the batter and coat with your hand. Pick up a few pieces at a time and allow excess batter to drip off. Transfer the battered item to the hot oil. Carefully lower the food item into the hot oil and agitate items by flipping until fully cooked (roughly 1-2 minutes for vegetables, 3-4 minutes for meats/fish). Monitor oil temperature while frying. Do not overcrowd the pot.
- Transfer the items to a paper towel lined plate and sprinkle with salt. If desired, serve with tempura sauce and lemon wedges.