The Heart Of Texas

1 cup of organic short grain brown rice flour 2 egg whites 1 cup of Perrier salt pepper whip the egg whites thoroughly. Add the cold Perrier. I put mine in a glass of ice for a few minutes. Whip the egg whites and Perrier thoroughly. Slowly add the rice flour until it is a rather runny consistency. I salt and pepper the shrimp or vegetables or the like, prior to dipping them in the batter. I do not add anything to the batter. Make sure your oil is not too hot! Note: you can add a little paprika if you want a darker crust. This recipe is closer to the ancient Japanese recipe than most. Rice flour in my opinion defines whether or not it is a true tempura. The simplistic amount of ingredients makes the batter. Enjoy ~

4 cups home milled soft summer wheat berries (pastry flour) 2 T granulated garlic 2 T granulated onion 2 T fresh cracked black peppercorns 1 T cayenne pepper 2 T sweet paprika 1 T seasoned salt pulverized in a spice mill to a fine powder mix all the dry ingredients together in a large stainless steel bowl 4 egg whites 4 cups water mix well in a separate bowl dip chicken pieces in the flour mixture then in the egg white wash then back into the flour and then into a cast iron skillet with a few inches of grease. Cook at about 325 to 350 degrees so the chicken will get good and cooked without burning the crust. I would call it a medium temperature boil. It should take about 25 minutes. Cook until nice and golden brown and drain on paper towels. Enjoy ~