If that doesn't make your mouth water, I don't know what will! I like to serve my gluten-free coconut fried shrimp with my famous "Spiteful Lass Cayenne Slather"--one of my customers' favorites. A mustard sauce would be good too, and you can't go wrong with a nice mango sauce.
Beat one egg in a small bowl. Add one cup of cold water. In a medium-sized bowl, combine the gluten-free flour with the salt and xanthan gum. Add the egg and water mixture to the flour mixture, and mix well with a wire whisk so that all the flour is incorporated.
Drop all your shrimp into the tempura batter. Then remove them one at a time. While holding a shrimp, all it to drain for a few seconds. Then place it on top of a pile of dessicated coconut (unsweetened). With your other hand, pick up a handful of the coconut and drop it on top of the shrimp. Then press well so the coconut really sticks to it. Place aside on a board and do the same with all the shrimp.
Pour some oil into a large nonstick frying pan and heat over medium heat for about five minutes. Add the shrimp and fry for a few minutes. It doesn't take too long. When it begins to brown nicely, use some thongs to turn each piece over as you see in the second photo, and fry the other side. A splatter screen helps here because the shrimp really like to misbehave!
And really that's all there is to it. What? Were you expecting it to be hard? Gluten-free cooking is easy when you know how! You can do this entire dish from beginning to table in a half hour or less. That gives you more time to eat and enjoy. :)
1 or 2 pounds of shrimp (I used 1 lb, but there's plenty of batter for 2 lb)
1 and 1/4 cup (163 g) of gluten-free flour
1/2 tsp of salt
1/4 tsp of xanthan gum
Dessicated coconut (unsweetened)
Oil for frying
Peel and de-vein the shrimp. In a medium-sized bowl, combine the gluten-free flour, salt, and xanthan gum with a wire whisk until well blended. In another small bowl, beat one egg and then add one cup of cold water and mix well. Add the egg and water mixture to the flour mixture and mix well with a wire whisk until all flour is incorporated. Drop your shrimp into the batter. Remove each shrimp one at a time and allow to drain for a few seconds while still holding it. Place the shrimp onto a pile of dessicated coconut, and with your clean hand, grab some coconut and pour it over the shrimp. Then press well to make sure that the coconut sticks to the shrimp. Repeat with all the shrimp. I like to add more coconut as I go and as I need it because you will have to throw out what's left over, so you don't want to use too much. (Or you could give it to the chickens like I do.) Heat some oil in a large nonstick frying pan over medium heat for about five minutes. Add the shrimp and fry, turning when brown. When done, remove the shrimp to a plate lined with paper towels. Serve with your favorite sauce!
TIPS:
1. A gluten-free flour blend works better in a tempura batter than just one particular gluten-free flour because the starches have already been added and they balance things out nicely. I use my own gluten-free flour blend, called "Mel's Magic Mix," which is a blend of sorghum and rice flours with corn, potato, and tapioca starches. My ratio is 3:1 (flours to starches), and I think this works well. But you can use any good gluten-free flour mix. If your mix already contains xanthan gum, then omit it when mixing up this recipe.
2. There is easily enough tempura batter here for 2 lbs of shrimp. I only used 1 lb above, but go ahead and use 2 lb if you'd like.
3. Use a splatter screen because this stuff loves to splash oil!
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