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Low FODMAP and Gluten Free Recipe - Tempura shrimp with chili & ginger dip - Click on image for recipe

Ingredients


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





Method


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

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*We recommend the help  of a registered dietician
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