450g/1lb raw shrimp, shelled and de-
225g/8oz fresh bean sprouts, rinsed
120g/4½oz plain gluten free flour
2 tsp baking powder
2 small, fresh red chillies, seeded and finely chopped
1 tsp ground coriander
½ tsp ground turmeric
2 tbsp finely chopped spring onions -
2 tbsp finely chopped fresh coriander
1 tsp salt
2 eggs, beaten
400ml/14fl oz oil, preferably groundnut, for deep-
freshly ground black pepper
For the seaweed
1.25kg/12oz bok choi
900ml/30fl oz groundnut oil
1 tsp salt
2 tsp sugar
50g/2oz pine kernels, lightly roasted
Finely chop half the shrimp.
Combine the chopped shrimp with the bean sprouts, gluten free flour, baking powder, chillies, ground coriander, turmeric, spring onions, 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 prawn is set in. Continue until you have used up all the mixture and whole shrimp..
Heat the oil in a deep-
For the seaweed, separate the stalks from the stem of the bok choi and then cut the green leaves from the white stalks.
Wash the leaves in several changes of cold water, then drain them thoroughly and dry in a salad spinner.
Roll the leaves up tightly, a few at a time, and finely shred them into strips 5mm wide.
Spread them out on a baking sheet and put them in an oven preheated to 130C/250F/Gas 1 for 15 minutes to dry slightly.
They should not be completely dry or they will burn when fried. Remove from the oven and leave to cool. This can be done the day before.
Heat a wok over a high heat, then add the oil. When the oil is hot and slightly smoking deep-
Leave to cool.
Toss the crispy greens with the salt and sugar.
Garnish with the pine kernels and serve.
FODMAPs are short chain carbohydrates (oligosaccharides), disaccharides, monosaccharides and related alcohols that are poorly absorbed in the small intestine. These include short chain (oligo-
The term FODMAP is an acronym, deriving from "Fermentable, Oligo-