2 slices gluten free bread - blitzed into breadcrumbs
140g rice flour
1 tsp gluten free baking powder
125ml lactose free milk
60g frozen sweetcorn kernels, defrosted*
1 tsp chives
small bunch cilantro leaves, chopped
140g raw peeled large shrimp, chopped
vegetable oil, for frying
Low FODMAP sweet chili sauce, to serve
*Do not exceed moderate Fructan
Tip the rice flour, gluten free baking powder and ½ tsp salt into a bowl or jug.
Whisk in the eggs and lactose free milk to form a thick smooth batter.
Tip the sweetcorn, chives, cilantro and shrimp into another larger bowl.
Pour the batter onto the sweetcorn, mix and fold through to combine. Tip into the gluten free breadcrumbs.
Heat a few tbsp of oil in a large, non-stick pan until hot.
Fry large spoonfuls of the batter at a time (do this is batches), for about 2 mins each side, or until golden and cooked through.
You will make about 8-10. Keep warm in a low oven while you cook the rest. Serve with sweet chili sauce.
Recipe adapted from: Good Food