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500g/1lb 2oz raw shrimp, peeled and cleaned

50g/2oz pork fat (or use streaky bacon)

100g/3½oz dried shrimp, soaked for an hour in hot water

1 tbsp fish sauce, plus extra for dipping

½ chili, finely chopped, to taste

½ tsp freshly ground black pepper

10 sticks sugar cane

black and white sesame seeds, for coating

groundnut oil, for deep frying

salad leaves, to serve


Place the shrimp and pork fat in a food processor and blend to a paste.

Add the dried shrimp, fish sauce, chili and black pepper to the mixture and blend again.

Cut the sugar cane into sticks the size of lolly sticks. Wet your hands and mould a ball of the mixture around the broad end of the cane.

Smooth it, so it looks like an egg-shaped lolly. Roll the mixture roughly in the sesame seeds.

Heat the oil in a deep, heavy-bottomed pan. It is ready when a breadcrumb that is dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Deep fry the shrimp sticks in the oil for about 5 minutes or until coloured. If possible finish them off over a charcoal fire or grill to crisp up.

Serve on a bed of crisp salad leaves using more fish sauce as a dipping sauce. The sugar cane can be chewed at the end to extract the juice.

Recipe adapted from: Good Food

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Low FODMAP and Gluten Free Recipe of the day - Shrimp on sugar cane