30-Minute Tempura (gluten-free)

 

3/4 pound Green Beans, ends trimmed.  You can blanch these if you like.

3/4 pound Shrimp, shelled or White FIsh, cut bite-size 

Batter:

1 cup any All-Purpose GF Flour.  Bob's Red Mill is used above, while Pamela's Baking mix is brilliant.

1 Organic, Free-Range Egg

1/2 C Ice Water

Beat all this together, adding more water if too thick.  It should be like heavy cream.  I tend to switch back & forth between 1 & 2 eggs, depending on how the kids have been eating, if we need that extra bit of protein or if I'm not feeling fussy & want to make sure this all binds really well.

Fry in:

1 inch Olive Oil, shimmering on medium-high heat in a heavy large skillet.  Use tongs to turn on each side.  Drain on paper towels once golden all around.

Sauce:

1/3 cup Mirin - Sweet Rice Wine

1/3 cup GF/Wheat Free Tamari

1 cup water + GF Dashi or 1 large piece of Kombu Seaweed or 1 T Dulce Sea Flakes or 1 T Fish Sauce

Combine in a small saucepan.  Bring to a boil, then simmer on low for five minutes.

Pour into individual dipping cups.  Serve all with white sushi rice, or if you can find it, GF soba noodles.