Plat
Vegan Bang Bang "Shrimp" (King Oyster Mushrooms)
35 minPour 4Nutri-Score C€€
C
35 min
35 minVegan Bang Bang "Shrimp" (King Oyster Mushrooms)
recette de
Ma’ayan | itsvegansis
@itsvegansis
24 recettes
32 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
king oyster mushrooms (stems cut into shrimp-sized pieces, scored in a crosshatch)Fruits et légumes400 g
cornstarch (for coating)Épicerie60 g
plant milk (cold)Boissons120 ml- all-purpose flourÉpicerie60 g
garlic powderÉpices3 g
smoked paprikaÉpices2 g
saltÉpices4 g- vegetable oil (for frying)Épicerie500 ml
- vegan mayonnaiseÉpicerie120 g
- sweet chili sauceÉpicerie60 ml
- srirachaÉpicerie30 ml
- rice vinegarÉpicerie15 ml
maple syrupÉpicerie10 ml- scallion (thinly sliced)Fruits et légumes2 morceaux
sesame seeds (toasted)Fruits à coque et graines8 g
par portion
Nutrition
375kcal
- Glucides
- 30 g
- Protéines
- 4 g
- Lipides
- 27 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Poêle
Écumoire
Fouet
pas à pas
Préparation
- Étape 1
Prepare the mushroom "shrimp"
- Cut the king oyster mushroom stems into shrimp-sized pieces and score a crosshatch pattern on both ends.
- Season the pieces lightly with salt.
- Étape 2
Make the batter
- Whisk the flour, cornstarch, garlic powder, smoked paprika and salt in a bowl.
- Pour in the plant milk and whisk to a smooth, thick batter.
- Étape 3
Coat the mushrooms
- Toss the mushroom pieces in the batter until fully coated.
- Roll each piece in cornstarch for an extra crispy crust.
- Étape 4
Fry until golden
- Heat the vegetable oil in a pan to about 175 °C.
- Fry the coated mushrooms in batches until golden and crispy, then drain on paper towels.
- Étape 5
Mix the bang bang sauce
- Whisk the vegan mayonnaise, sweet chili sauce, sriracha, rice vinegar and maple syrup until smooth.
- Étape 6
Toss and serve
- Toss the crispy mushrooms in the bang bang sauce.
- Top with sliced scallion and toasted sesame seeds and serve right away.
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