Japanese Tempura [0000400]

Ingredients:

1 cup gluten-free rice flour
1/2 cup cornstarch
1 teaspoon baking powder
1 cup ice-cold water
Assorted vegetables and seafood (e.g., sweet potatoes, zucchini, shrimp)
Gluten-free soy sauce for dipping
Vegetable oil for frying
Ice cubes for keeping the batter cold
Salt for seasoning

Steps:

In a bowl, combine gluten-free rice flour, cornstarch, and baking powder.
Gradually add ice-cold water to the dry ingredients, stirring to form a smooth batter.
Place ice cubes in the batter to keep it cold while preparing the other ingredients.
Heat vegetable oil in a deep fryer or large pan to 350°F (175°C).
Dip vegetables and seafood into the batter, ensuring they are well-coated.
Carefully place the coated items into the hot oil and fry until golden brown and crispy.
Use a slotted spoon to remove the tempura from the oil and place on paper towels to drain excess oil.
Sprinkle with salt while still hot.
Serve the gluten-free Japanese Tempura immediately with gluten-free soy sauce for dipping. Enjoy this light and crispy dish!