Rice Flour, Yellow Corn Flour, Soy Flour, Sugar, Modified Food Starch, Leavening Agents (sodium Bicarbonate, Sodium Acid Pyrophosphate), Guar Gum.

To retain freshness, store dynasty gluten free tempura butter mix, tightly sealed in freezer. Seafood & Vegetable Tempura: Medium to large shrimp, shelled, leaving tails on, deveined and butter filed or. Fish fillets cut into 1 inches x 2 inches pieces or. Scallops, halved if large, or. Combination of shrimp, fish and scallops. Green bell pepper, seeds removed and cut into 1 inches x 2 inches pieces. Sweet potato peeled and cut crosswise into 1/4 inches thick slices. Large Japanese eggplant trimmed and cut on diagonal into 1/4 inches thick slices. Green beans, broccoli, or asparagus tips, trimmed and cut into bite size pieces. Frying Oil: Pour vegetable oil for frying, at lasts 2 inch deep, in large pot, deep frying pan, or wok. Heat to 350 degrees F. Tempura Batter: Pour 2-1/4 cups ice cold water into large mixing bowl. Sprinkle entire contents of Dynasty Gluten-Free Tempura Batter Mix over water. With wire whisk or chopsticks, stir in mix only until mix is moistened and large lumps disappear. Batter should be very lumpy. Drop in one ice cube. Do not stir batter after mixing. Directions for Frying: To fry shrimp, hold one at a time, by the tail, and dip into batter. Drain off excess batter slightly and gently slide into hot oil. Repeat with 3 or 4 more shrimps and a few batter dipped vegetables. Fry until light golden brown. Remove from oil: drain briefly on paper towel. Keep warm. Skim pieces of cooked batter from oil with wire strainer. Repeat with remaining ingredients. Serve tempura with tempura dipping sauce. Tempura Dipping Sauce: For 4 servings, combine 1/4 cup Kikkoman Tempura dipping sauce with 1-1/4 cups hot water. Serve in small individual bowls. Or, dip in Dynasty sweet & sour or plum sauces, as desired.