Fried Food - Tempura & Egg Foo Yung

I hadn't had fish and chips since I was in Oxford, UK in August 2007 so we decided to make our own last week. We used a gluten-free tempura recipe we had used before, but this time fried up some talapia, we didn't have cod on hand. Since we had some batter left over we fried a couple cherry tomatoes and a little bit of zucchini which turned out well.

Ingredients:

• 3/4 cup gluten-free flour (Gluten-Free Flour Blend)
• 1/2 teaspoon guar gum or xanthan gum
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup milk
• 2 eggs
• 2 tablespoons cooking oil

Directions:

1. Mix dry ingredients in a bowl.
2. Mix liquid ingredients in separate bowl.
3. Combine dry and liquid ingredients and mix well. Let stand for 10 minutes.
4. For chicken balls, dip 1/2″ cubes of pre-cooked chicken in batter.
5. Drop battered chicken balls into deep fryer preheated to 375°F.
6. Cook until golden brown.
7. As you are cooking the chicken balls, occasionally skim the stray bits of crisp batter from the oil.They make a wonderful crispy accent to a salad.
   
   

Another food I've been missing since going gluten free is egg foo yung. It's pretty easy to make and turned out soo good. Last night we used this recipe for the egg foo young and then this one for the mushroom sauce. The mushroom sauce tasted just like at the restaurant (from what I can remember anyway). It's naturally gf if you use gf soy sauce.

Egg Foo Yung

Ingredients:

• 8 ounces fresh bean sprouts, rinsed and drained
• 1 cup cooked small shrimp
• 8 eggs, beaten
• 1 (4.5 ounce) can sliced mushrooms
• 2 large green onions, chopped
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil

Directions:

1. In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt. Mix thoroughly.
2. Heat a deep skillet over high heat until 1 or 2 drops of water bubble when sprinkled in. Add oil and turn heat back to Medium-High. Pour in 1/2 cup of egg mixture into pan. Push cooked egg up over shrimp with a spatula to form a patty. Fry until golden brown, turning once, about 4 minutes.
3. Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm.  

Mushroom Sauce

Ingredients: 

• 2 tablespoons {gluten-free} soy sauce, divided
• 1 tablespoons peanut {vegetable} oil, divided
• 2 cups sliced fresh mushrooms
• 4 teaspoons cornstarch
• 1 cup chicken or beef broth

 Directions:

 

Heat 1 tablespoon of peanut {vegetable} oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.