If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
Don’t miss out on a Chinese treat with these homemade sweet and sour prawns. You can even make a tasty homemade sweet sauce!
135g Glutafin Gluten Free Select Multipurpose White Mix
1 tsp dried yeast (enclosed with mix)
1 tbsp vegetable oil
125ml sparkling water
250g prawns
1 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
Deep fat fryer
1. To make the batter, place 110g of flour mix and yeast in a large mixing bowl. Stir together with a fork. Add the oil and sparking water and mix with the fork to make a smooth runny batter. Set aside in a warm place for 30 minutes until frothy.
2. Meanwhile, slice the pepper into small pieces and finely chop the onion. Heat the oil in a saucepan on a high heat, add the pepper and onions. When the onions begin to turn transparent, reduce the heat.
3. Add two tbsp of gluten free light soy sauce, sugar and white wine vinegar and cook for 2 minutes.
4. 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, add the ingredients in the saucepan, stir continuously until it thickens/. Remove from the heat while preparing the prawns.
5. Dip the prawns into batter and coat well.
6. Preheat deep fat fryer to 170°C. Cook the prawns in small batches for 5 – 6 minutes until the batter is puffed and golden. Remove with a slotted spoon and drain excess oil from them onto kitchen paper.
Place the prawn balls on a bed or rice, pour over the sauce and serve with a side salad.
135g Glutafin Gluten Free Select Multipurpose White Mix
1 tsp dried yeast (enclosed with mix)
1 tbsp vegetable oil
125ml sparkling water
250g prawns
1 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
Deep fat fryer
1. To make the batter, place 110g of flour mix and yeast in a large mixing bowl. Stir together with a fork. Add the oil and sparking water and mix with the fork to make a smooth runny batter. Set aside in a warm place for 30 minutes until frothy.
2. Meanwhile, slice the pepper into small pieces and finely chop the onion. Heat the oil in a saucepan on a high heat, add the pepper and onions. When the onions begin to turn transparent, reduce the heat.
3. Add two tbsp of gluten free light soy sauce, sugar and white wine vinegar and cook for 2 minutes.
4. 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, add the ingredients in the saucepan, stir continuously until it thickens/. Remove from the heat while preparing the prawns.
5. Dip the prawns into batter and coat well.
6. Preheat deep fat fryer to 170°C. Cook the prawns in small batches for 5 – 6 minutes until the batter is puffed and golden. Remove with a slotted spoon and drain excess oil from them onto kitchen paper.
Place the prawn balls on a bed or rice, pour over the sauce and serve with a side salad.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.