Tempura Batter - Gluten Free - cooking recipe

Ingredients

1 cup ice-cold water
1 large egg, lightly beaten
200 g plain gluten-free flour, double sifted

Preparation

TO MAKE BATTER.
Pour the beaten egg into a measuring jug and add enough icy cold water to make up to 300ml. Pour into a large mixing bowl.
Add the flour and mix roughly & lighlty with a fork. Do not beat the mixture, it should remain lumpy looking. Add a few ice-cubes to keep the batter cool.
TO USE BATTER.
Have your selection to be battered prepared before you make the tempura batter. Ensure you oil is to temperature approx 175\u00b0C or 350\u00b0F degrees.
A mixture of 3 parts vegetable or olive oil to 1 part sesame oil gives a great flavour.
Lightly dip selection to be battered in a gluten-free flour to coat, then dip into the tempura batter mixture and straight into the hot oil. Slowly add the battered pieces into the oil. Fry very small batches at a time. Dip fry until the batter is crisp. Drain on a wire rack.