Method

Heat oven to 150C/fan 130C/gas 2. Mix together the sauce ingredients in a small bowl. Make the batter (see right). Cover a baking tray with sheets of kitchen paper. Start to heat a deep-fat frying pan or large wok a third full of oil and have the frying basket, or slotted spoon to hand When the oil reaches 190C dip some of the prepared veg briefly into the batter, shake off any excess, then lower straight into the hot oil. Don’t crowd the frying basket. Fry for about 2 mins until light golden and crisp, then drain on kitchen paper.

Repeat with the remaining vegetables in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch. Keep the tempura warm in the oven, leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the sauce alongside for dipping..

Recipe from Good Food magazine

Ingredients

100g (approx) each of a mix of firm vegetables, cut into bite-size pieces, such as eggplant, zucchini/ courgette,  red capsicum, pumpkin

For the tempura batter

Sift 85g/3oz gluten free plain flour

1 tbsp cornflour

½ tsp fine sea salt

200ml/7fl oz ice-cold sparkling mineral water

a few ice cubes

groundnut or sunflower oil, for deep frying

For the sauce

Click here for low FODMAP sweet chili sauce

1 lime cut into wedges

Low FODMAP Recipe

Vegetable tempura with sweet chili sauce

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