This post first appeared in I Am Friday.
My 8 year old daughter Lelu is a true foodie, a happy omnivore of the highest order. She hums when she chews and we think this has directly resulted in her height which is that of an average 10 year old girl. All of this despite the fact that Lelu was born allergic to dairy, nuts and eggs. She has many favorite meals including her aunt Friday’s 5 Minute Chicken but her fave restaurant meal was at a local Japanese place – tempura, rice and edamame. Simple, yes, but the sheer quantity that child could put away! The slurping! The soy stains!
Unfortunately Lelu recently became soy and gluten intolerant. It has been a rough year at my branch of the Intolerant Kitchen, one that we may discuss in detail later. In the meantime we will move directly to a silver lining. Because I have been trying to do what my Mama would do and find some solutions. In an attempt to replace the restaurant tempura experience, I made gluten and soy free tempura with dipping sauce this week for my family and a few extra kids (cue the triumphant music here)! It was shockingly easy and did not require a trip to an ethnic grocery store. It was NOT healthy, mind you. The food was FRIED. The dipping sauce had 2 Tbs of SUGAR. But it was tasty and satisfying and felt like a large “Hah Hah” directed at all food sensitivities everywhere.
2 cups rice flour
1 tsp baking soda
1/4 tsp salt
2 cups cold carbonated water
Whisk the above ingredients, dredge your veggies and or meat in the batter, then fry away.
1/4 cup vegetable stock
1/4 cup coconut aminos (great soy sauce alternative)
1/4 cup water
1 Tbs sugar
1 Tbs rice vinegar
Combine ingredients in pot and bring to boil. Remove from heat and cool before serving.
Hah Hah food sensitivities!! TAKE THAT!