IBS Sano - Low FODMAP Recipes - Logo Background
Low FODMAP and Gluten Free Recipe - Tempura shrimp with chili & ginger dip - Click on image for recipe


For the tempura

100g/3½oz gluten free plain flour

50g/1¾oz cornflour

pinch salt

sparkling water

small handful ice

For the shrimp

8 shrimp (peeled, then butterflied)

vegetable oil, for deep-fat frying

For the dip

1 tsp finely chopped chili

1 tsp finely chopped ginger

1 tbsp palm sugar

½ tbsp rice vinegar

1 cup water

1 tsp fish sauce (optional)

To serve

1 green salad

1 handful coriander


For the dip, heat all of the sauce ingredients in a lidded saucepan over a medium heat for 10-15 minutes, then remove from heat and set aside until ready to use.

To make the tempura, mix the gluten free flour, cornflour and salt in a large bowl.

Gradually whisk in the sparkling water to form a smooth batter. Set aside for 20-30 minutes.

Heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Dip the shrimp into the batter and then deep fry in the hot oil for 1-2 minutes, or until golden-brown and cooked through.

To serve, arrange the shrimp on serving plates and garnish with coriander. Serve with fresh salad.

Recipe adapted from: Good Food

Recipes Recipes
*We recommend the help  of a registered dietician
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon