Gluten-Free Ebi Tempura
Crispy, golden, and irresistibly light, this Gluten-Free Ebi Tempura delivers all the satisfying crunch of the classic Japanese dish, now perfect for those with gluten sensitivities. Featuring plump, juicy shrimp coated in a delicately airy batter made from gluten-free flour, cornstarch, and ice-cold sparkling water, this recipe is masterfully crafted to create that signature tempura texture. Fried to perfection and served alongside a tangy homemade dipping sauce of gluten-free soy sauce, rice vinegar, and a touch of sweetness, this dish is a sensory delight. Ready in just 35 minutes, this gluten-free take on ebi tempura is ideal for an appetizer, light snack, or even a standout party dish. Whether you’re catering to dietary needs or simply craving crispy seafood, this recipe offers the perfect combination of taste and texture.
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Ingredients
- 12 pieces large shrimp, peeled and deveined
- 100 grams gluten-free all-purpose flour
- 50 grams cornstarch
- 1 teaspoon baking powder
- 180 milliliters ice-cold sparkling water
- 2 tablespoons gluten-free soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon granulated sugar
- 1000 milliliters vegetable oil, for frying
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
Directions
Step 1
Prepare the shrimp by making tiny shallow cuts on the underside to prevent curling, then pat them dry with paper towels.
Step 2
In a mixing bowl, combine the gluten-free flour, cornstarch, baking powder, salt, and white pepper.
Step 3
Gradually add the ice-cold sparkling water to the dry ingredients, gently mixing with chopsticks or a fork to create a light batter. Be careful not to overmix; some lumps are okay.
Step 4
Heat the vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 170-180°C (340-350°F).
Step 5
Dip each shrimp into the batter, allowing any excess to drip off, then carefully place them into the hot oil. Fry in batches to avoid overcrowding the pot.
Step 6
Fry the shrimp for 2-3 minutes or until they are golden and crispy. Remove them with a slotted spoon and drain on paper towels.
Step 7
In a small bowl, mix the gluten-free soy sauce, rice vinegar, and sugar to prepare a dipping sauce. Stir until the sugar is fully dissolved.
Step 8
Serve the hot ebi tempura immediately with the dipping sauce on the side.
Nutrition Facts
| Serving size | 1559.4 grams (1559.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9613 |
| Total Fat 1001.30g | 1284% |
| Saturated Fat 140.30g | 702% |
| Cholesterol 340mg | 113% |
| Sodium 3675mg | 160% |
| Total Carbohydrate 142.60g | 52% |
| Dietary Fiber 3.00g | 11% |
| Total Sugars 4.50g | |
| Protein 47.80g | 96% |
| Vitamin D 0IU | 0% |
| Calcium 138mg | 11% |
| Iron 3mg | 14% |
| Potassium 563mg | 12% |
Source of Calories