For the deep-fried shrimp

200g/7oz gluten free self-raising flour

1 tsp dried chili flakes

2 tbsp fresh chopped chives

salt and freshly ground black pepper

150ml/5½fl oz cold sparkling water

300ml/10½fl oz vegetable oil, for deep-frying

5 raw shrimp, peeled, de-veined

For the sesame noodle salad

150g/5½oz rice noodles

1 tbsp gluten free soy sauce

½ cucumber, seeds removed, finely sliced

dash sesame oil

1 tbsp sesame seeds, toasted

small handful chopped fresh coriander leaves

salt and freshly ground black pepper

To serve

lime wedges, low FODMAP chili sauce (optional)


For the deep-fried shrimp, place the gluten free flour, chili flakes, chives, salt and freshly ground black pepper into a large bowl and then gradually whisk in the cold sparkling water until the mixture is smooth and reaches the consistency of double cream. (You may not need all of the water.)

Pour the vegetable oil into a saucepan and heat until a small cube of bread dropped in sizzles and turns golden in 30 seconds.

Dip the shrimp into the batter and then carefully lower into the hot oil. Fry for 2-3 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.

For the noodle salad, cook the rice noodles in boiling water according to packet instructions, then drain and refresh under cold running water.

Transfer to a bowl, then stir in the gluten free soy sauce, sesame oil, sesame seeds and coriander. Season, to taste, with salt and freshly ground black pepper.

To serve, pile the noodle salad onto a serving plate and top with the deep-fried shrimp. Garnish with lime wedges, shredded cucumber and serve.

Recipe adapted from: Good Food

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Low FODMAP and Gluten Free Recipes -  Deep-fried shrimp with sesame noodle salad