1 tsp dried yeast (enclosed with mix)
1 tbsp vegetable oil
125ml sparkling water
250g prawns

1 sweet red pepper
1 large onion
2 tbsp oil
2 tbsp gluten free light soy sauce 
1 heaped tbsp of brown sugar
2-3 tbsp of wine vinegar
Sherry or rice wine to mix


Additional Equipment

Deep fat fryer

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To make the sauce

1. Slice pepper into small pieces, finely chop 1 large onion.

2. Fry the ingredients in a wok or saucepan on a high heat in 2 tbsp of oil.

3. When onion begins to go transparent, reduce heat.

4. Add two tbsp of gluten free light soy sauce, add sugar and white wine vinegar to the wok and stir frequently, cook for 2 minutes.

5. Put 25g of mix in a cup and add enough sherry or rice wine to make a thick paste, add more liquid
(water, sherry or rice wine as preferred) to make up half a cup.

6. Add the flour mixture to the wok, stirring continuously until it thickens.

Serve prawns balls on rice and add sauce onto the prawns

To make the batter
1. Place remaining 110g of the mix and yeast in a large mixing bowl. Stir together with a fork. Add the oil and hand hot water and mix with the fork to make a smooth runny batter. Set aside in a warm place for an hour until frothy.

2. Take the prawns, dip into batter and coat well.

3. When ready to cook the prawns preheat deep fat fryer to 170°C. Cook in small batches if necessary. Cook for 5 – 6 minutes until the batter is puffed and golden.

4. Remove nuggets with a slotted spoon and drain excess oil from them onto kitchen paper. Serve with salad and a good portion of coleslaw.

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