Spicy Tempura Shrimp

Ingredients:

Shrimp:

• ½ cup Bob’s Red Mill Sweet White Rice Flour

• ¼ cup Bob’s Red Mill Tapioca Flour

• 1 tsp baking powder

• 1 tsp kosher salt

• ¼ cup + 2 Tbsp seltzer/club soda

• 1 large egg

• 16 shrimp, peeled & deveined (tail on is okay!)

• Oil of choice for frying

Sauce:

• ¼ cup + 2 Tbsp mayonnaise

• 2 Tbsp chili garlic sauce

• 1 Tbsp gluten free soy sauce or tamari

• 2-3 Tbsp fresh scallions (greens and whites)

• Pinch of kosher salt

In a pot, preheat your oil of choice to 350F.

In a bowl, combine the Bob’s Red Mill Sweet White Rice Flour and Tapioca Flour as well as the baking powder and salt. Whisk the dry ingredients together. Add the egg and pour the seltzer in (it will foam up a bit). Delicately whisk everything together.

Make sure the shrimp are at room temperature before battering. Coat them generously and immediately get them into the hot oil. They will cook quickly, 2-3 minutes. Do them in batches so they have space to crisp up without overcrowding the pot.

In another bowl, combine the mayonnaise, chili garlic sauce, gluten free soy sauce, scallions, and salt. When the shrimp are cooked, allow them to rest for one minute before coating in the sauce. If the cooked shrimp start to get soggy before going into the sauce, flash fry for an additional 20-30 seconds. Serve hot and enjoy!