Gluten free flour makes a light, crisp and delicious tempura batter.
Ingredients
- 1 egg, chilled
- 250ml (1 cup) soda water, chilled
- 100g (2/3 cup) gluten-free plain flour
- 100g (2/3 cup) gluten-free cornflour or white rice flour
- 1 tsp salt
- Peanut oil, to deep-fry
- 12 (about 500g) whiting or flathead fillets
Asian slaw
- 1/2 wombok (Chinese cabbage), shredded
- 1 carrot, peeled, cut into matchsticks
- 3 green shallots, cut into thin strips
- 1 celery stick, cut into matchsticks
- 85g (1/3 cup) mayonnaise
- 2 tsp rice vinegar
- 2 tsp mirin
- 1 tsp gluten-free soy sauce
- 1 tbs black sesame seeds, toasted
Dipping sauce
- 1/4 tsp dashi granules
- 250ml (1 cup) water
- 2 tbs gluten-free soy sauce
- 1 tbs mirin
Method
- Step 1For the salad, combine the wombok, carrot, shallot and celery in a large bowl. Whisk together the mayonnaise, vinegar, mirin and soy sauce in a bowl. Pour the dressing over the salad and toss to combine. Sprinkle with sesame seeds.
- Step 2For the dipping sauce, put the ingredients in a small saucepan and bring to the boil. Set aside to cool slightly before serving.
- Step 3Whisk egg and soda water in a large bowl. Whisk in combined sifted flours and salt until just combined. Do not overmix.
- Step 4Add enough oil to a saucepan to reach a depth of 6-7cm. Heat to 180C. Dip fish fillets into batter. Cook in batches for 2-3 minutes or until golden. Drain on paper towel. Serve with the salad and dipping sauce.
- Low carb
- Lower gi
Nutrition
2538 kj
Energy
29g
Fat Total
5g
Saturated Fat
4g
Fibre
35g
Protein
47g
Carbs (total)
All nutrition values are per serve
Notes
You can find dashi granules at selected supermarkets or Asian grocers. When the oil is at 180C, a cube of bread will turn golden brown in 15 seconds.
- Author: Sarah Allchurch
- Image credit: Al Richardson
- Publication: Taste Magazine
0