Shrimp Tempura with Rice and Soy Dip

Ingredients

• 300 g basmati rice
• Salt
• 2 egg whites
• 175 g flour
• a pinch of salt
• 0.5 tsp Baking powder
• oil (for frying)
• 16 shrimp (prepped, peeled and deveined)
• soy sauce (to taste)

Instructions

1. 1.

   Cook the rice in 600 ml boiling salted water. Whisk the egg whites until stiff peaks form. In a bowl combine flour, salt, baking powder and 175 ml cold water; gradually fold in the beaten egg whites to create a thick batter. Heat oil in a pot (small bubbles on a wooden spoon handle indicate heat).

2. 2.

   Wash and pat dry the shrimp, then coat each piece in the tempura batter. Fry in hot oil until golden brown, remove with a slotted spoon and drain on paper towels. Serve over cooked rice with soy sauce.

3. 3.