IBS Sano - Low FODMAP Recipes - Logo Background
Low FODMAP and Gluten Free Recipe - Vegetable tempura

Ingredients


For the tempura vegetables

200g/7oz gluten free plain flour

200ml/7fl oz sparkling water

½ tsp salt

300ml/½ pint vegetable oil, for deep frying

1 small zucchini, cut into batons

1 small carrot, cut into batons

1 red pepper, deseeded and sliced

For the hot dipping sauce

2 tbsp gluten free soy sauce

½ tsp chili flakes

1 lime, juice only

2 tbsp chopped fresh coriander

1 tbsp sparkling water

½ tsp caster sugar






Method


For the tempura vegetables, whisk the gluten free flour, water and salt together in a large bowl until it reaches the consistency of single cream, adding more water if necessary.

Pour the vegetable oil into a large saucepan and heat until a small cube of bread turns golden in 30 seconds*.

Dip the vegetables in the batter and lower into the hot oil.

Deep fry until golden-brown and crisp, about 4-5 minutes. Remove with a slotted spoon and drain on kitchen paper.

For the dipping sauce, place all the ingredients into a bowl and mix well.

To serve, pour the dipping sauce into a small bowl on a serving plate, surrounded by the tempura vegetables.

 

*Caution: Hot oil can be dangerous. Do not leave unattended.


Recipe adapted from: Good Food

*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
Recipes Recipes Recipes