1450g/1lb raw shrimp, shelled and de-veined

225g/8oz fresh bean sprouts, rinsed

120g/4½oz plain gluten free flour

2 tsp gluten free baking powder

2 small, fresh red chilies, seeded and finely chopped

1 tsp ground coriander

½ tsp ground turmeric

2 tbsp finely chopped scallions - green end only

2 tbsp finely chopped fresh coriander

1 tsp salt

2 eggs, beaten

400ml/14fl oz oil, preferably groundnut, for deep-frying

freshly ground black pepper

Serves - 4


Finely chop half the shrimp. Combine the chopped shrimp with the bean sprouts, gluten free flour, baking powder, chilies, ground coriander, turmeric, scallions, fresh coriander, salt, pepper and eggs. Mix well.

Take a dessertspoonful of the chopped mixture, place one whole shrimp on top and press it into the mixture so that the shrimp is set in.

Continue until you have used up all the mixture and whole shrimp.  Heat the oil in a deep-fat fryer or a large wok.

Deep-fry the fritters, a few at a time, for 2-3 minutes, until they are golden brown. Drain them on kitchen paper and serve at once.

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 - Malaysian shrimp fritters