Vegan Prawn Paste Balls
Elevate your vegan culinary game with these irresistible Vegan Prawn Paste Balls, a plant-based twist on a beloved seafood dish! Crafted from konjac (yam cake) and seasoned with nori sheets for a natural oceanic flavor, these bite-sized delights offer a crispy, golden exterior while staying tender and flavorful inside. Featuring wholesome ingredients like chickpea flour, nutritional yeast, and fragrant herbs, they deliver a satisfying umami kick paired with a gluten-free tamari or soy sauce option. Perfect for appetizers, party platters, or dipping into your favorite sauce, they’re easy to whip up in just 45 minutes. Whether you're exploring vegan seafood alternatives or hosting a feast, these savory treats promise to impress both vegans and seafood lovers alike!
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Recipe Information
Ingredients
- 250 grams Konjac (yam cake)
- 2 Nori sheets
- 100 grams Chickpea flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Nutritional yeast
- 2 tablespoons Spring onions, finely chopped
- 2 tablespoons Fresh coriander, chopped
- 2 tablespoons Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 120 milliliters Water
- 500 milliliters Vegetable oil, for frying
Instructions
Rinse the konjac under cold water and then drain well. Use a food processor to blitz the konjac until it becomes a fine paste.
Tear the nori sheets into small pieces and add them to the konjac paste in the food processor. Pulse until the nori is finely incorporated.
Transfer the konjac-nori mixture into a large mixing bowl. Add the chickpea flour, garlic powder, onion powder, smoked paprika, soy sauce, nutritional yeast, spring onions, and coriander. Stir to combine thoroughly.
In a separate small bowl, mix the cornstarch with the water to create a slurry. Pour this slurry into the konjac mixture and mix well. This will help bind the ingredients together.
Season the mixture with salt and ground white pepper, then stir again.
In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 180°C (355°F).
While the oil is heating, shape the konjac mixture into small balls, about the size of a golf ball. If the mixture is too sticky, wet your hands slightly with water.
Carefully drop the balls into the hot oil, frying them in batches to avoid overcrowding. Fry each batch for about 4-5 minutes, turning occasionally, until they are golden brown and crisp.
Use a slotted spoon to remove the cooked balls from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
Serve the vegan prawn paste balls hot with your favorite dipping sauce.
Nutrition Facts
Calories |
4992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 507.4 g | 651% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3342 mg | 145% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 11.4 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1529 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
