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Low FODMAP Recipe : Malaysian shrimp fritters with crispy seaweed

Ingredients

450g/1lb raw shrimp, shelled and de-veined

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 - 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

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

Method

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-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.

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-fry the greens in three or four batches. After about 30-40 seconds, when they turn crisp and green, remove them immediately from the wok and drain well on kitchen paper.

Leave to cool.

Toss the crispy greens with the salt and sugar.

Garnish with the pine kernels and serve.


Recipe from Good Food magazine

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FODMAPs are short chain carbohydrates (oligosaccharides), disaccharides, monosaccharides and related alcohols that are poorly absorbed in the small intestine. These include short chain (oligo-) saccharide polymers of fructose (fructans) and galactose (galactans), disaccharides (lactose), monosaccharides (fructose), and sugar alcohols (polyols) such as sorbitol, mannitol, xylitol and maltitol.

The term FODMAP is an acronym, deriving from "Fermentable, Oligo-, Di-, Mono-saccharides And Polyols". The restriction of these FODMAPs from the diet has been found to have a beneficial effect for sufferers of irritable bowel syndrome and other functional gastrointestinal disorders (FGID). The low FODMAP diet was developed at Monash University in Melbourne by Peter Gibson and Susan Shepherd.

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