3cm/1¼in piece ginger, peeled and sliced
2 tbsp chopped coriander
½ red chili, deseeded and diced
zest 1 lime
600g raw peeled shrimp
1 tbsp fish sauce
1 tbsp vegetable oil
1 tbsp light brown soft sugar mixed with 1 tsp water
Low FODMAP sweet chili sauce recipe
Make the sweet chili sauce, then set aside. Put the ginger, coriander, chili, lime zest and half the shrimp in a food processor and blitz until fine.
Add the remaining shrimp and the fish sauce and pulse again, this time keeping the mixture chunky.
Season well with black pepper, then form into 18 flat cakes.
Heat the grill to high. Brush both sides of the cakes with a tiny bit of vegetable oil and place on a baking sheet.
Cook for 2 mins on one side, turn over and brush with the sugar water.
Cook for another 2-3 mins or until opaque and slightly browned at the edges.
Serve the cakes with the lettuce leaves, herbs and the sweet chili.
Recipe adapted from: Good Food