75g gluten free plain flour
1 red chili, sliced
1 tbsp garlic infused oil
1 tbsp oil
4 scallion, green end only - trimmed and shredded lengthways
100g cooked shrimp
For the dipping sauce
2 tbsp rice vinegar
1 tbsp soy free seasoning sauce
1 red chili, finely chopped
pinch of sugar
Serves - 1
Mix all the dipping sauce ingredients together and set aside.
In a bowl, mix the gluten free flour and a pinch of salt. Beat together 100ml water, the egg and garlic infused oil.
Make a well in the centre of the gluten free flour and pour in the water mixture, beating all the time to make a smooth batter.
Heat the oil in a medium non-stick frying pan and cook the scallions for 1 min until beginning to soften.
Scatter over the shrimp, then pour on the batter to cover.
Cook on a medium heat for 3-4 mins or until the bottom is fully set and turning golden, and the top is beginning to set.
Flip over and cook the other side for 3-4 mins more until cooked through. Slice into wedges and serve with the dipping sauce.
Recipe adapted from: Good Food