Sweet Potato and Bitter Melon Tempura with Rice Flour
Tempura made with rice flour is delicious because it is extra crispy and flaky, more so than tempura made with wheat flour.
To make tasty, flaky tempura, mix ingredients with a generous amount of rice flour first, then coat with thin batter to deep fry.
Bitter melon can be purchased at Asian grocery stores.
All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
For the batter
|1 cup (160g)||rice flour|
|1 cup (237ml)||ice-cold water|
|1 tablespoon (15g)||ginger, finely grated|
For the vegetables
|1½ (200g)||sweet potatoes, ¼ inch (7mm) julienned (about 1½ cups)|
|1-2 (100g)||bitter melons, remove seeds, pith, and tips, then cut diagonally into ¼ inch (7mm) slices (about 1 cup)|
|⅓ cup (60g)||rice flour|
|2 cups (500ml)||sesame oil for deep-frying|
Make the batter by mixing rice flour, ice-cold water, and grated ginger in a bowl.
In another bowl, mix the sliced sweet potatoes and bitter melon with rice flour.
Pour the potato mixture into the batter.
Deep-fry a spoonful of the mixture at a time in 340-350°F (170-180°C) sesame oil until golden brown on both sides. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.