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 Ingredients 

• 1 cup vital wheat gluten flour
• ¼ cup gram (chickpea) flour
• 1 cup of water
• Add any seasoning you like. Spicy soy flavours are good.
• Stock base (optional, the aromatic stock base from Essential Cuisine is good, just add water)

Instructions

1. Make up about 2 litres of aromatic stock base to the recipe on the tub (40g to 1-litre brought to the boil).
2. Mix together all the dry ingredients then add water and beat into a dough by hand or by machine, it comes together very quickly.
3. Roll into a large sausage shape and cut into pieces.
4. Squash each piece a little and drop into the simmering stock and cook for 45 minutes to an hour. 
5. Make a tempura batter and dip the pieces in and fry @ 180C for a few minutes until crispy. Toss in a hot sauce and serve.