Paleo Tempura Onion Rings and Shrimp
When Executive Chef, Ann was asked what inspired this recipe, she said simply that she wanted something "crispy, fried and delicious." And, that's reason enough when you make something this yummy. Similar to something you'd get at a Japanese restaurant with a tempura platter, this paleo recipe does an incredible job at making you not realize that it's gluten-free and grain-free. It's not soggy like almond flour would be; it's delightfully crispy.
TEMPURA ONION RINGS AND SHRIMP IN TALLOW
INGREDIENTS
- 12 shrimp peeled and deveined
- 1 onion, sliced into ¼” rings
- 1 cup tapioca flour (cassava flour)
- 1 egg
- 1 cup cold water
- 1 tsp. baking soda
- 3 cups melted tallow
INSTRUCTIONS
- Mix together, flour, water, egg and baking soda in a bowl to make a thin batter. Heat tallow in a small pot to 360 degrees. Thoroughly coat shrimp in batter and lower one at a time into the oil. When golden brown, remove with a slotted spoon. Repeat process with onion rings. Drain shrimp and onion rings on paper towels and sprinkle lightly with salt.
