Ingredients


For the tempura

oil, for deep-fat frying

500g/1lb 2oz squid, cleaned, cut into strips

500g/1lb 2oz raw shrimp, shelled

2 tbsp gluten free soy sauce

2 tbsp Shaoxing rice wine or dry sherry

2 tbsp sesame oil

2 limes

100g/3½ oz cornflour

For the salsa

1 small handful coriander leaves, roughly chopped

1 small handful mint leaves, roughly chopped

1 long red chili, sliced

2 tbsp palm sugar

1 tbsp fish sauce

1 tbsp gluten free soy sauce

1 tbsp sesame oil

1 tbsp Shaoxing rice wine or dry sherry

1 lime, juice only


Method


Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively use a deep-fat fryer and heat to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)

Put the squid and shrimp into a bowl and mix them well with the gluten free soy sauce, Shaoxing rice wine (or dry sherry), sesame oil and the juice of one lime, then set aside while you make the salsa.

For the dip, put half the herbs and all the other ingredients for the dip into a small food processor and blend to a fine purée.

To make the tempura batter, add the cornflour to the squid and shrimp and mix well to coat – it will be very sticky.

Carefully place the seafood into the fat in batches and fry for two minutes, or until just cooked through and crisp. Remove with a slotted spoon and drain on a plate lined with kitchen paper.





To serve, put the fried tempura onto a platter then drizzle over the dressing, scatter over the reserved herbs and finish with the chopped chili. Cut the remaining lime into wedges and place alongside.


Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe -  Tempura shrimp & squid with dip
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