For the chili jam

dash olive oil

75g/2½oz caster sugar

100ml/3½oz red wine vinegar

3 vine tomatoes chopped

2 red chili chopped

For the shrimp

vegetable oil, for deep-fat frying

150g/5½oz gluten free plain flour

150g/5½oz cornflour

10g/¼oz gluten free baking powder

sparkling water

480g/1lb 1oz shrimp

salt and freshly ground black pepper

Serves - 4


For the chili jam, heat the olive oil in a pan, a the ingredients, cook for 15 minutes and then remove from the heat to cool slightly.

Blend in a food processor or blender until smooth. Pass through a sieve into a clean bowl.

For the shrimp, heat the oil in a large saucepan for deep frying.

Mix together the flours and gluten free baking powder in a large bowl. Add enough sparkling water to make a wet batter.

Coat the shrimp in the tempura batter and fry until lightly browned in the hot oil.

Remove with a slotted spoon and drain on a plate lined with kitchen paper.

Season with salt and freshly ground black pepper. Serve the shrimp  immediately with the chili jam.

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 - Salt & pepper ‘popcorn’ shrimp with chili jam