Gluten-Free Shrimp Tempura with Dipping Sauce

Ingredients

• about 450 g Shrimp
• 1 cup Gluten-free tempura flour
• 1 cup Cold sparkling water
• 6 Ice cubes
• 3 cups Vegetable oil
• about 57 g Daikon radish
• 1 teaspoon Ginger
• 1/4 cup Gluten-free soy sauce (tamari)
• 2 tablespoons Mirin (sweet rice wine)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and devein shrimp, leaving the tail on.
2. 2In a bowl, whisk together gluten-free tempura flour and cold sparkling water. Add ice cubes to keep the batter cold.
3. 3Heat vegetable oil in a deep pot or fryer to 175°C.
4. 4Dip each shrimp into the batter, ensuring it is fully coated.
5. 5Carefully place shrimp into the hot oil and fry until golden brown and crispy, about 2-3 minutes.
6. 6Remove shrimp and drain on paper towels.
7. 7For the dipping sauce, grate daikon radish and ginger. Combine with gluten-free soy sauce and mirin.
8. 8Serve shrimp tempura immediately with dipping sauce.

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