Tempura Ebi

Tempura Ebi is a classic Japanese dish featuring succulent shrimp coated in a light, crispy gluten-free batter. Perfectly paired with a dipping sauce, this dish delivers a delightful crunch with every bite.

Ingredients

• Large shrimp (peeled and deveined) - 200 grams
• Gluten-free all-purpose flour - 100 grams
• Cornstarch - 50 grams
• Ice water - 150 ml
• Egg - 1 large
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Vegetable oil (for frying) - 500 ml
• Dipping sauce (soy sauce, mirin, and grated daikon) - to taste

Steps

1. In a bowl, combine the gluten-free flour, cornstarch, baking powder, and salt.
2. In a separate bowl, whisk together the egg and ice water until well combined.
3. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined (do not overmix).
4. Heat the vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 180°C (350°F).
5. Dip each shrimp into the batter, allowing excess to drip off, then carefully place them into the hot oil.
6. Fry the shrimp in batches for 2-3 minutes or until golden and crispy, turning occasionally to ensure even cooking.
7. Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Serve the Tempura Ebi hot with the dipping sauce on the side.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 35 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 160 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.15 L

Health Benefits

• High in protein from shrimp, aiding muscle health.
• Low in carbohydrates, making it suitable for low-carb diets.

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