Ok this has to be the best ever gluten free crispy batter ever! Use this batter for anything. Thank-you must go to Annam Restaurant Melbourne and Jerry Mai.

Ingredients

70-80g Squid tube per person
100g Rice four
100g Glutenous rice flour
100g Tapioca flour
220-230ml Chilled soda water
1-2 Ice cubes
Sunflower oil or similar for deep frying
1 tsp Salt
1 tsp Cracked pepper
1/2 tsp Chilli powder

Instructions

Put oil into a heavy base pot (approx 3-4 cm deep, enough that the squid wont touch the bottom), heat to 180-190°C.

While the oil is heating make up the rest of the ingredients.

Pat dry the squid tube and into 2 x 3 cm squares.

Mix the salt, cracked pepper and chilli powder in a small bowl.

Make up the batter with the flours and soda water, it should be a thick sauce consistency like chocolate sauce.

When the oil is ready, get it to a stable heat (using a thermometer (sugar) is allowed), add the ice cubes and squid pieces to the batter and stir.

Using chopsticks place the battered squid pieces into the oil (don’t drop them in). Cook the squid in batches. It should take about 2 mins to cook (there will be the slightest colour on the batter) and place on paper towel to drain.

Using a wire scooper keep taking out the batter droplets between batches.

To Serve

Put all the cooked squid into a stainless steel bowl and toss with the chilli pepper salt, serve on a plate or bowl with chopsticks.

Variations

• Add 1 tbsp squid ink, replacing some of the soda water for a black tempura.
• Use prawns, fish or vegetables.
• Use a  ground szechuan pepper and salt mix instead.