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
10g/¼oz gluten free baking powder
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