Crispy Gluten-Free Thai Shrimp Tempura with Spicy Mango Dipping Sauce

Allergens

Shellfish (shrimp)

Ingredients

• Shrimp Tempura:
• 12 large shrimp, peeled and deveined
• 1 cup gluten
• free all
• purpose flour
• 1/2 cup cornstarch
• 1 cup cold sparkling water
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Vegetable oil, for frying Spicy Mango Dipping Sauce:
• 1 ripe mango, peeled and pitted
• 2 tablespoons gluten
• free soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon granulated sugar
• 1 teaspoon sriracha
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon ginger, grated

Instructions

1. Shrimp Tempura: In a medium bowl, whisk together gluten free all purpose flour, cornstarch, salt, and white pepper. Gradually add sparkling water while stirring until the batter is smooth. Let it rest for 15 minutes. Heat about 2 inches of vegetable oil in a heavy bottomed pan to 350°F (175°C). Dip shrimp in the batter and carefully lower into the hot oil. Fry until golden brown, about 2 3 minutes per side. Remove with a slotted spoon and drain on paper towels. Spicy Mango Dipping Sauce: In a blender, combine mango, gluten free soy sauce, lime juice, sugar, sriracha, garlic, and ginger. Blend until smooth. Strain through a fine mesh sieve into a bowl.

Chef’s Insight

The contrast of textures between the crispy tempura and tender shrimp creates a delightful sensory experience.

Notes

Make sure to use gluten-free all-purpose flour for a truly gluten-free experience.