100g/3½oz plain gluten free flour
2 free-range eggs, lightly beaten
200g/7¼oz gluten free breadcrumbs
4 large, shrimp, peeled with tails left on, de-veined
vegetable oil, to deep fry
Serves - 4
Tip the gluten free flour onto a plate, pour the egg yolks onto a shallow dish or plate and scatter the gluten free breadcrumbs onto a separate plate.
Dust the shrimp first in the gluten free flour, then coat with the beaten egg and finally roll in the gluten free breadcrumbs until evenly covered.
Heat the vegetable oil in a deep heavy-bottomed saucepan until a breadcrumb sizzles and browns when dropped in it.
Add the breaded shrimp to the hot oil and fry until golden-brown.
Remove with a slotted spoon and drain on kitchen paper. Serve at once with salad and dips - see our selection of low FODMAP sauces for ideas - click here.
Recipe adapted from: Good Food