Low FODMAP Recipe - Salt and pepper prawns with tomato salad -  Gluten free recipe Low FODMAP Recipe Salt and pepper prawns with tomato salad

Ingredients


4 tbsp cornflour

2 tbsp sea salt

2 tsp freshly ground white (or black) pepper

20 large raw prawns, peeled and deveined, tails intact (if preferred)

skewers

1 litres mild flavoured oil, such as sunflower, for deep-frying

1 red chili, deseeded and sliced

lemon wedges, to serve

For the Tomato salad

4 tomatoes, chopped

1 tsp sesame oil

1 red chili, finely chopped (deseeded for less heat, if preferred)

1 tsp sea salt



Method


For the tomato salad: put the tomatoes into a bowl and mash lightly with a fork to release the juices.

Add the rest of the ingredients. Toss to combine and let sit for 5 minutes before serving.

Combine the cornflour, salt and pepper in a medium bowl.

Add the prawns and toss to dust with the seasoned cornflour mixture. Shake off the excess and thread five onto skewers, set aside on a tray. (Don’t leave them sitting for too long like this or they will get soggy and won’t be as crunchy and delicious as they should be.)

Heat the oil in a wok to 190C, or until a cube of bread dropped in browns in less than 1 minute.

Fry the prawns in batches, trying not to crowd the wok, for around 2 minutes until they are just opaque. Remove with a slotted spoon and drain on kitchen paper.

Once the prawns are all cooked, deep-fry the sliced chili in the oil for 1-2 minutes. Remove with a slotted spoon and drain on kitchen paper.

Arrange the prawns on a warm serving platter, top with fried chili and serve with tomato salad and lemon wedges on the side.


Recipe adapted from: Good Food



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