1 Pour 0.6 cup (150 ml) of ice-cold mineral water into a bowl, then stick it in the freezer for 2 minutes.
2 In a bowl, crack 1 egg and whisk it a little, add your ice-cold water and a pinch of salt (optional).
3 Pour in 3.9 oz (110 g) of rice flour, stir gently, then add a heaping tablespoon of crushed ice.
4 There you go, you can use it right away to coat your shrimp tails, fruit, vegetables, poultry, etc. Don't smooth out your mixture, leave those little lumps in there.
5 The only small downside with this batter is it doesn't keep.
6 I recommend frying with grapeseed oil.
The key is the crushed ice added at the very end. Two tablespoons are enough to keep the temperature around 0°C while you're dipping. If the batter warms up, it won't puff properly in the oil and will soak it up instead. Pour it straight from the freezer onto your food, no waiting around.
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