Gluten-Free Ebi Tempura
Crispy, light, and irresistibly savory, this Gluten-Free Ebi Tempura is a delightful twist on a Japanese classic, perfect for those avoiding gluten without sacrificing flavor. In this recipe, tender shrimp are coated in a delicate batter made from gluten-free flour, cornstarch, and ice-cold sparkling water, creating an airy, shatteringly crisp texture. Fried to golden perfection, these tempura bites are paired with a simple yet tangy gluten-free soy sauce dipping sauce sweetened with a hint of sugar. With just 20 minutes of prep time, you can whip up this restaurant-quality dish that’s ideal for sharing as an appetizer or indulging in as a main course. Perfectly crispy, gluten-free, and easy to make, it's a must-try for seafood lovers and tempura enthusiasts alike!
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Recipe Information
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
Instructions
Prepare the shrimp by making tiny shallow cuts on the underside to prevent curling, then pat them dry with paper towels.
In a mixing bowl, combine the gluten-free flour, cornstarch, baking powder, salt, and white pepper.
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.
Heat the vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 170-180°C (340-350°F).
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.
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.
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.
Serve the hot ebi tempura immediately with the dipping sauce on the side.
Nutrition Facts
Calories |
9613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1001.3 g | 1284% | |
| Saturated Fat | 140.3 g | 702% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 3675 mg | 160% | |
| Total Carbohydrate | 142.6 g | 52% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.5 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 563 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
