Based on the food-related content provided, I’ll write a blog article about gluten-free shrimp tempura while avoiding any inappropriate references
Hey foodies! As someone who’s been cooking gluten-free for years, I get this question a lot. The short answer? Traditional shrimp tempura is NOT gluten-free, but don’t worry – I’ve got an amazing gluten-free version that’s even better than the original!
The Truth About Regular Tempura
Let’s be real – traditional tempura batter uses wheat flour. If you’re getting tempura at most Japanese restaurants, it’s definitely not gluten-free. But here’s the good news – making gluten-free tempura at home is super easy and gives you amazingly crispy results!
Our Foolproof Gluten-Free Tempura Recipe
Here’s what you’ll need for the perfect gluten-free shrimp tempura
Basic Ingredients
- 2 cups white rice flour
- 1 cup corn starch
- 1 tsp salt
- ½ tsp baking soda
- 1 large egg
- 2 cups COLD seltzer water
- Oil for frying
- Fresh shrimp (peeled and deveined)
Shrimp Prep Tips
For perfect shrimp tempura:
- Leave tails on for presentation
- Make small cuts along inside curve for straight pieces
- Pat shrimp dry before battering
- Season lightly with salt
Step-by-Step Instructions
- Heat oil to 350°F (180°C)
- Mix dry ingredients
- Add egg and whisk
- Slowly add cold seltzer water
- Dip shrimp in batter
- Fry 2-3 minutes until light golden
Pro Tips for Perfect Results
Y’all, temperature is EVERYTHING with tempura! Here’s what I’ve learned:
- Keep batter COLD (use ice bath under bowl)
- Don’t overmix (lumps are good!)
- Use chopsticks or fork to stir
- Fry in small batches
- Remove floating batter bits between batches
Common Questions
Can I make the batter ahead?
Nope! The carbonation is key – make it right before using.
Why use seltzer water?
The bubbles make the batter super light and crispy!
How do I keep it crispy?
Serve immediately and don’t stack pieces.
Beyond Shrimp
This same batter works great for:
- Vegetables
- Fish
- Scallops
- Soft shell crab
Final Thoughts
We’ve made this recipe tons of times and honestly? Most people can’t even tell it’s gluten-free! The rice flour gives an amazing crunch that’s sometimes even better than regular tempura.
Remember to serve with gluten-free dipping sauce (regular soy sauce usually contains gluten!). I usually make a quick sauce with gluten-free tamari, mirin, and a touch of dashi.
#glutenfree #tempura #japanesefood #cooking #shrimprecipes
Would you like me to explain any part of the recipe in more detail?
Gluten-Free Tempura Cooking Tips
I want to share a few tips that will help you make successful tempura:
As I mentioned earlier, this gluten-free batter is very thin. As you bite into it, it wont feel like youre eating regular tempura batter. Instead, you can taste the ingredient (whether its vegetable or shrimp) that is lightly coated with a thin layer of crispy batter.
Since the batter does not contain any gluten, you wont need to worry about “over-mixing” the batter (and you can make it ahead of time). In fact, I recommend whisking the batter each time you are about to coat the ingredients. The bubbles or foams created from the whisking motion will stay on the ingredients as they are dunked into the hot oil, which yields a crispy layer of tempura batter.
Also, the fine grain of rice flour tends to deposit on the bottom of the bowl, so you have to whisk the batter quite often so the consistency of the batter is optimal.
The oil temperature has to be between 340-350°F (170-180°C) depending on how long it takes to cook through the particular ingredients. If it takes a long time to cook, then deep fry at a lower temperature because high temperature will cook the batter too fast and the inside might not be done.
Its very important to control the temperature of the oil when it comes to deep-frying tempura. A thermometer will be very helpful if youre new to deep-frying or making tempura.
Do not overcrowd the deep frying pot with ingredients: just half of the oil surface should be covered with ingredients. When you put too many ingredients in at once, the oil temperature will drop too quickly, and the tempura will absorb too much oil and youll end up with soggy tempura. On the contrary, when oil gets too hot, add a bit of extra oil or add more ingredients to cool down the temperature.
Make sure to pick up crumbs in the oil between batches. The burnt crumb will attach to your new tempura if you don’t pick them up. Once the crumbs become burnt, it will leave a bad flavor in the oil and the color becomes darker.
What is Gluten-Free Tempura Batter Made of?
Gluten-free tempura batter is made of just three simple ingredients: rice flour, egg, and water. Ive tested different ratios for each ingredient, and the ratio I am sharing in the recipe resulted in the best texture and flavor.
Unlike regular tempura, batter made from rice flour is thinner. You could add potato starch or corn starch to thicken the batter, but I actually prefer just simple rice flour. The rice flour that I use is Organic White Rice Flour from Bobs Red Mill.
