Tempura Batter

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 ~

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