Gluten Free Tempura Shrimp

Ingredients:

• 10-12 large shrimp butterflied
• 1/4 cup white rice flour
• 1/4 cup cornstarch
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/4 to 1/2 tsp. cayenne pepper
• 1 egg
• 1/3 cup ice water, or cold water
• 1 cup oil for high-temperature deep-frying (I use peanut)

Directions:

1. Make the batter by first mixing the dry ingredients together: flours, baking powder, salt, and cayenne pepper.
2. Mix the egg into the flour mixture and add the water, stirring to a fairly smooth batter (a few lumps are ok).
3. Holding the shrimp by the tail, dip into the batter and place on a dry plate or a clean space of your counter near the stove.
4. Pour oil into a frying pan, ensuring it's at least 1 inch deep. Set over medium-high to high heat about 350 to 375.
5. Test the temperature by dropping a tiny bit of the batter into the oil.
6. Cook about 6 at a time, you don’t want to cook too many or your oil will cool.
7. Cook about 2 to 2 1/2 minutes turning half way through. Remove from the oil when shrimp turn a light to medium golden brown. Drain on a clean paper towel.

Gluten Free Coconut Shrimp
Make everything as above but dip in raw unsweetened coconut before frying, they are excellent!
Gluten Free Panko Shrimp
Make everything as above but dip in crushed gluten free rice Chex cereal

I serve it with a sweet chili sauce.