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Vegan Bang Bang "Shrimp" (King Oyster Mushrooms)
35 minVoor 4Nutri-Score C€€
C
35 min
35 minVegan Bang Bang "Shrimp" (King Oyster Mushrooms)
recept van
Ma’ayan | itsvegansis
@itsvegansis
24 recepten
32 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
king oyster mushrooms (stems cut into shrimp-sized pieces, scored in a crosshatch)Groente en fruit400 g
cornstarch (for coating)Voorraadkast60 g
plant milk (cold)Dranken120 ml- all-purpose flourVoorraadkast60 g
garlic powderKruiden en specerijen3 g
smoked paprikaKruiden en specerijen2 g
saltKruiden en specerijen4 g- vegetable oil (for frying)Voorraadkast500 ml
- vegan mayonnaiseVoorraadkast120 g
- sweet chili sauceVoorraadkast60 ml
- srirachaVoorraadkast30 ml
- rice vinegarVoorraadkast15 ml
maple syrupVoorraadkast10 ml- scallion (thinly sliced)Groente en fruit2 stukken
sesame seeds (toasted)Noten en zaden8 g
per portie
Voedingswaarden
375kcal
- Koolhydraten
- 30 g
- Eiwitten
- 4 g
- Vetten
- 27 g
wat u gebruikt
Keukengerei
Mengkom ×2
Koekenpan
Schuimspaan
Garde
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Coat the mushrooms
- Toss the mushroom pieces in the batter until fully coated.
- Roll each piece in cornstarch for an extra crispy crust.
- Stap 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.
- Stap 5
Mix the bang bang sauce
- Whisk the vegan mayonnaise, sweet chili sauce, sriracha, rice vinegar and maple syrup until smooth.
- Stap 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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