For batter: 1 cup gf flour 1/2 cup cornstarch Dash of salt 1 egg 1 teaspoon baking powder 1 1/2 cup water
For tempura: 2 pounds large shrimp Assorted vegetables; Asparagus Green onions Sweet potatoes Mushrooms Vegetable oil, you will need a large amount of oil, up to 2 full bottles
For tempura sauce: 1 cup dashi (broth made of dried shrimp, fish or kelp; can be found in Asian markets) 1 teaspoon sugar 2 Tablespoons gf soy sauce 1/4 cup sake or sherry
To prepare shrimp: Clean shrimp leaving the tails on. Slit the backs open and lay on a cutting board. Take the blunt side of a knife and pound lightly, flattening the shrimps. Sprinkle with a little salt and stack them on a plate.
To prepare vegetables: Clean all vegetables. Cut asparagus and green onions into 3-4" pieces. Peel and slice potatoes into 1/4" slices. Clean mushrooms.
To prepare tempura dipping sauce: Place all ingredients in small sauce pan and heat to just warm. Serve warm in individual bowls.
To prepare tempura: Mix batter. Place a large amount of oil in a large pan, about 2-3" of oil. Heat oil on high until very hot. ( The oil must be very hot to cook the tempura correctly). Hold the tail end of the shrimp and dip in batter, coating well. Holding them buy the tails, slide them into the hot oil. When the shrimp float to the surface turn them. Fry until golden brown. Remove with wire strainer and drain on paper towel. Repeat same process for vegetables. Serve with white rice.
Tempura can be tricky with gf flour. We had the best results by using The Gluten-Free Pantry's Country French Bread Mix for flour.
Make a pot of white rice before you begin the tempura.