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Gluten free Chinese style Batter

Gluten free Chinese style Batter

We’ve been pottering with this recipe on and off for over a year I guess. I think we’ve probably got it as near to perfect as possible without it including Gluten. If you miss Chinese Sweet & Sour style dishes, give this a go.

Ingredients:-

250 g of Cornflour
Soda Water
1 Tbsp of Baking Powder
1 Tsp of Turmeric
½ a Tsp of Asafoetida
Salt & Pepper

Method:-

(1) Mix all the ingredients with enough Soda Water to make a stiff batter.
(2) Dredge your cubed meat in Cornflour and coat in the batter mix.
(3) Fry until golden brown. If you have a meat probe you’re looking for 75c or above in the center.

If you make the batter too stiff you will end up with a None Newtonian liquid, which behaves as a solid when you try to dip things in it! A fun bit of kitchen science, but you’ll need to add a bit more Soda Water!

 

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Beef Korfa recipe

 

We had some frozen Turkey Thigh curry in the freezer and about 150g of frozen  minced Beef which was left from an 800g value pack. So we though we might have a go at Kofta and Sue's Onion Bhajis. Add a bit of rice and some shop bought poppadoms and you've got a pretty convincing fakeaway, as they call them!
 
The previous recipes are here:-  (They open in a new window so you can flip back and forth)
 
 
 
Ingredients:-
 
150g minced beef
1tsp Turmeric
1tsp Garlic salt
1tsp Mint
1tsp Chilli flakes
a little oil to fry
 
Method:-
 
(1) Mix all the ingredients and allow to infuse in the fridge for an hour.
(2) Form into sausage shape by hand
(3) Fry in a little oil turning so the Kofta are browned on all sides.
 
Serve as a starter alone or with a curry, it's entirely up to you.

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