Best Vegan Shrimp

I tried yam primarily + salt and shrimp pepper at Au Lac in Fountain Valley, spicy Cha-Cha at Loving Hut in San Diego and Ocean of Love at Vegan Nirvana at Huntington beach. each model is barely extraordinary in texture and education, and I love the novelty of biting into this very specially textured mocking seafood product.

Whenever I order one like this, I wish I would put my fingers in a bag of frozen items at a nearby Asian market to make at home. but I never saw him! So I had the idea of ​​making my own vegan shrimp using royal mushroom stems, to use loads to make vegan shrimp. the texture is not as solid as the vegan shrimp I ate at restaurants, but it was still top notch. to name this fried mushroom and to be extra precise, come on, play. 🙂

ingredients

for "shrimp"

• 4 large stems of king oyster mushrooms, sliced ​​in shell size and soaked in warm water for about 15 minutes

for bread

• 1/2 cup white rice flour


• 1 1/2 cups of soy milk


• 1 teaspoon of coconut or apple cider vinegar


• 1 teaspoon VeganEgg (optional)


• 3/4 cup AP flour


• 1/4 cup cornstarch


• 1 TB of garlic powder


• 1 TB of onion powder


• 2 cups of punk, plus more if needed


• canola or grape oil, for roasting

for bang bang sauce

• 1 cup of vegan mayonnaise


• 1/2 cup sweet chilli sauce


• 2 TB sriracha


• single lime juice

instructions

prepare mushroom shrimp

1. Cut each shell into 2 shrimp shapes like this. Imagine a wavy line going down the yin yang symbol and intersecting it along. They need not be perfect.


2. prepare bread


3. Add rice flour to one bowl.


4. In another bowl whisk together soy milk, vinegar and VeganEgg. Whisk together the flour, cornstarch, garlic and onion powder, then gently mix together with the wet mixture. If the mixture is too thick, add a little more soy milk to it and take care not to overdo it.


5. Add panko to another bowl.

for the preparation of vegan shrimp

1. Put a few inches of oil in a small cast iron pot or large fryer and heat to 325-350 degrees.


2. Scrape the vegan shrimp in small batches (I made 3 or 4 at a time.) First remove the mushroom from the water, put the rice flour in it, dip it in the dough, let the excess drip, then press it into the panko mixture until well and evenly coats.


3. Throw mushrooms on hot oil and fry until golden. Transfer to paper towels to drain while frying the rest of the mushrooms.


4. Serve immediately with a spicy sauce.

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