Chinese Battered BallsThis is another one of my favourite Chinese dishes, I used to order it every time we had a Chinese takeaway, well that was up until 2012 when I was diagnosed with a gluten intolerance and thereafter could no longer eat them. A year ago I discovered free from battered chicken balls in Tesco, which were incredible but sadly for the last 3-4 months I haven’t found them in the supermarkets again. With Chinese New Year around the corner I thought I would have a go at making my own balls, I used a simple recipe and battered tiger prawns. It was really yummy so I hope you enjoy it too. Please be aware that fatty foods can also be a trigger of IBS, independent to FODMAPs so be careful with your portion sizes. These should only be enjoyed as a one off treat.
Chinese Battered Balls
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- 100g gluten free self raising flour
- 1 tsp baking powder
- 8 tbsp. cold water
- 12 tiger prawn tails/bitesize pieces of chicken
- Vegetable oil (enough for deep frying) if using a wok or a deep fat fryer.
- Mix the flour, baking powder and cold water together until a smooth batter forms.
- Heat the vegetable oil in a wok or turn on a deep fat fryer.
- Coat the individual prawn/chicken pieces in the batter
- And deep fry until golden brown in colour around 4-6 minutes, or until the meat is cooked through and piping hot.
- (per ball)
- Calories: 124 of which 107 from fat
- Total Fat: 11.9g
- Sat Fat: 1.7g
- Carbohydrates: 5.5g
- Protein: 3.5g
- Sodium: 20mg
- Sugar: 0g
- No cholesterol, very low in sugar and sodium.
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