Recipe: Ming Tsai GF tempura

[Guest guest]

I have not made Ming Tsai's tempura, but he always only uses rice

flour because he says it makes a better tempura. Here's an adaption of

a recipe he has for tempura shrimp hand rolls found at:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_7026,00.html

TEMPURA SHRIMP and SCALLIONS

2 cups rice flour

1/2 tablespoon togarashi or chili powder

1 quart cold club soda water

8 large butterfly shrimp, peeled and de-veined

8 scallion fans

canola oil

Salt and white pepper to taste

In a bowl, mix flour with togarashi, or chili powder, and whisk in

club soda until a pancake batter thickness is achieved. Dip the shrimp

and scallions in the tempura batter and fry until golden brown, about

4 minutes. Drain on paper towels and season with salt and pepper.