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BTD Forums  /  Cook Right 4 Your Type  /  How to make batter not using avoid flours ?
Posted by: enilac, Sunday, September 2, 2007, 5:31pm
I tried to make prawn tempura using spelt flour & ghee . All the batter came dropped off when I placed them into the dryer and stuch to the bottom.

Anyone knows what beneficial/neutral ingredients to create the batter that works like normal tempura/ fish & chips  ?
Posted by: Lola, Sunday, September 2, 2007, 6:35pm; Reply: 1
try rice flour, egg and water...also add some arrowroot.
have never done it personally.......
Posted by: Brighid45, Sunday, September 2, 2007, 10:16pm; Reply: 2
Give this a try: set up three bowls. Fill the first one with some rice or spelt flour and a pinch of sea salt, cayenne or other herb/spice/seasoning of your choice, if you wish. Beat a couple of eggs and put them in the second bowl. Fill the third bowl with more rice or spelt flour.

When you are ready to fry, dip the shrimp into the first bowl and coat completely with flour. Dip into the second bowl and coat completely with the beaten egg. Then dip into the third bowl and coat completely with flour again. Fry immediately. Fill the bowls back up as they empty out.

This method is a bit messy, but it makes a very nice light crispy batter. I do this with cod to make fish and chips (with sweet potato chips, yum!). Should work just fine for shrimp. :)
Posted by: enilac, Tuesday, September 4, 2007, 4:37pm; Reply: 3
Wow, I am going to try it out. Thanks & keep you posted ya.

Quoted from Brighid45
Give this a try: set up three bowls. Fill the first one with some rice or spelt flour and a pinch of sea salt, cayenne or other herb/spice/seasoning of your choice, if you wish. Beat a couple of eggs and put them in the second bowl. Fill the third bowl with more rice or spelt flour.

When you are ready to fry, dip the shrimp into the first bowl and coat completely with flour. Dip into the second bowl and coat completely with the beaten egg. Then dip into the third bowl and coat completely with flour again. Fry immediately. Fill the bowls back up as they empty out.

This method is a bit messy, but it makes a very nice light crispy batter. I do this with cod to make fish and chips (with sweet potato chips, yum!). Should work just fine for shrimp. :)


Posted by: 129 (Guest), Tuesday, September 4, 2007, 5:27pm; Reply: 4
Traditional japanese tempura often uses a 1-1-1 recipe.  The most important thing in tempura is to keep the batter VERY VERY cold and not to overmix.  I would go so far as to chill the bowl and the  flour in the freezer as well as using very cold eggs and water.  There will still be some light lumps in the batter when it's mixed enough (think pancake and muffin batter)  Also you may wish to lightly dredge the prawns in white spelt FIRST before dipping into the batter.  Some japanese restaurants also use seltzer as the water to give extra "puffiness" to the batter. Others add baking soda or powder.  I would recommend the basic recipe first.. then slowly try variations until you get what you like best.

INGREDIENTS:
1 egg
1 cup ice water
1 cup all purpose flour (use white spelt)

PREPARATION:
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter.

BASIC STEPS
Prepare the ingredients.
Make tempura batter.
Heat type-safe vegetable oil or ghee in a deep pan to 340-350F degree.
Lightly dip ingredients in the batter and immediately fry them until crisp. It takes longer to fry vegetables than to fry seafood.
Drain tempura on a rack.

Bright blessings,
Stephen
Posted by: 312 (Guest), Tuesday, September 4, 2007, 5:32pm; Reply: 5
I recently saw a recipe on tv's food network for a fish batter using rice flour....so since I avoid gluten, that's the flour
I would use.  These recipes sound delish!  Let us know how it comes out enilac.....
Posted by: Lola, Wednesday, September 5, 2007, 1:29am; Reply: 6
Stephen thanks for the recipe!
Posted by: Alia Vo, Wednesday, September 5, 2007, 1:57am; Reply: 7
You can experiment with brown rice flour, sweet rice flour (more light and chewy texture), various neutral or beneficial nut meals.  Add compliant seasonings, fresh herbs, and sea salt to the batter mixture.

Alia
Posted by: Vicki, Wednesday, September 5, 2007, 3:31am; Reply: 8
Spelt flour is an avoid for O non-secretors.

For the flour/dip in egg/more flour idea, I like to use ground up rice snaps for the last coating (Edward & Sons).  It is very crispy and tasty (for instance Onion & Garlic flavor which has no avoids).

Posted by: enilac, Wednesday, September 5, 2007, 5:32am; Reply: 9
Thanks for all the suggestions. I will try and keep everyone updated. Too bad I got to eat all of your shares but I will think of each of you all as I take a bite.  Ha.
Posted by: Lola, Wednesday, September 5, 2007, 5:40am; Reply: 10
;) enjoy!
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