75g gluten free plain flour

1 red chili, sliced

1 egg

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
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Korean-style shrimp pancake