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Vegan Bang Bang "Shrimp" (King Oyster Mushrooms)
35 minServes 4Nutri-Score C€€
C
35 min
35 minVegan Bang Bang "Shrimp" (King Oyster Mushrooms)
recipe by
Ma’ayan | itsvegansis
@itsvegansis
24 recipes
32 imports
0 cooked
what you need
Ingredients
king oyster mushrooms (stems cut into shrimp-sized pieces, scored in a crosshatch)Produce400 g
cornstarch (for coating)Pantry60 g
plant milk (cold)Beverages120 ml- all-purpose flourPantry60 g
garlic powderSpices3 g
smoked paprikaSpices2 g
saltSpices4 g- vegetable oil (for frying)Pantry500 ml
- vegan mayonnaisePantry120 g
- sweet chili saucePantry60 ml
- srirachaPantry30 ml
- rice vinegarPantry15 ml
maple syrupPantry10 ml- scallion (thinly sliced)Produce2 pieces
sesame seeds (toasted)Nuts & seeds8 g
per serving
Nutrition
375kcal
- Carbs
- 30 g
- Proteins
- 4 g
- Fat
- 27 g
what you’ll use
Tools
Mixing bowl ×2
Frying pan
Slotted spoon
Whisk
step by step
Method
- Step 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.
- Step 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.
- Step 3
Coat the mushrooms
- Toss the mushroom pieces in the batter until fully coated.
- Roll each piece in cornstarch for an extra crispy crust.
- Step 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.
- Step 5
Mix the bang bang sauce
- Whisk the vegan mayonnaise, sweet chili sauce, sriracha, rice vinegar and maple syrup until smooth.
- Step 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.
most cooked first