For the tempura
100g/3½oz gluten free plain flour
small handful ice
For the shrimp
8 shrimp (peeled, then butterflied)
vegetable oil, for deep-fat frying
For the dip
1 tsp finely chopped chili
1 tsp finely chopped ginger
1 tbsp palm sugar
½ tbsp rice vinegar
1 cup water
1 tsp fish sauce (optional)
1 green salad
1 handful coriander
For the dip, heat all of the sauce ingredients in a lidded saucepan over a medium heat for 10-15 minutes, then remove from heat and set aside until ready to use.
To make the tempura, mix the gluten free flour, cornflour and salt in a large bowl.
Gradually whisk in the sparkling water to form a smooth batter. Set aside for 20-30 minutes.
Heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Dip the shrimp into the batter and then deep fry in the hot oil for 1-2 minutes, or until golden-brown and cooked through.
To serve, arrange the shrimp on serving plates and garnish with coriander. Serve with fresh salad.
Recipe adapted from: Good Food