Gluten-Free Crispy Shrimp Tempura with Spicy Szechuan Sauce
A flavorful chinese snack perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 12 large shrimp, peeled and deveined 1 cup gluten
- free cornstarch 1/2 cup rice flour 1/2 cup ice
- cold water 1 tablespoon gluten
- free soy sauce 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1/2 teaspoon paprika 1/4 teaspoon garlic powder Vegetable oil, for frying 1 recipe Gluten
- Free Spicy Szechuan Sauce (see below)
Instructions
- Prepare the gluten free spicy Szechuan sauce according to the recipe instructions. Set aside.
- In a medium bowl, whisk together the cornstarch, rice flour, cold water, gluten free soy sauce, salt, black pepper, paprika, and garlic powder until smooth.
- Add the shrimp to the batter, ensuring each is evenly coated. Allow the shrimp to rest in the batter for 10 minutes.
- In a deep frying pan or wok, heat about 2 inches of vegetable oil to 350°F (180°C). Carefully add the battered shrimp, frying in batches if necessary, and cook until golden brown and crispy, approximately 3 4 minutes. Remove from oil and drain on paper towels. e) Serve immediately with the gluten free spicy Szechuan sauce for dipping.
Chef’s Insight
The secret to perfect tempura is a light, airy batter and a consistent oil temperature during frying.
Notes
Make sure to use gluten-free soy sauce for this recipe.