Vegan Sambal Prawn
Dive into a bold and flavorful culinary adventure with Vegan Sambal Prawn, a plant-based twist on the classic Southeast Asian dish! In this recipe, king oyster mushrooms take center stage, expertly transformed into tender prawn-like pieces and coated in a rich, spicy sambal sauce. The mushrooms are marinated in a savory blend of soy sauce, maple syrup, and sesame oil, then lightly dusted with cornstarch for a golden, crispy finish. Infused with aromatic shallots, garlic, fiery red chilies, and a tangy tamarind-tomato base, this vegan delight delivers a perfect balance of heat, sweetness, and zest in every bite. Garnished with vibrant fresh cilantro and a squeeze of lime, this dish pairs beautifully with steamed rice or noodles, making it an irresistible option for spice lovers and vegan food enthusiasts alike. Ready in under an hour, this mouthwatering recipe is ideal for a satisfying dinner or a show-stopping side.
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Recipe Information
Ingredients
- 300 grams king oyster mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 2 large shallots
- 3 garlic cloves
- 3 medium red chilies
- 1 teaspoon dried red chili flakes
- 2 tablespoons tomato paste
- 1 tablespoon tamarind paste
- 2 tablespoons brown sugar
- 100 milliliters water
- 0.5 teaspoon salt
- 1 lime
- 0.5 cup fresh cilantro
Instructions
Trim the ends of the king oyster mushrooms and slice them lengthwise into prawn-size pieces.
In a bowl, combine soy sauce, maple syrup, and sesame oil. Toss the mushroom slices in this mixture to coat well. Set aside for 10 minutes.
While mushrooms are marinating, peel and thinly slice the shallots and garlic. Slice the red chilies diagonally and set aside.
After marinating, sprinkle cornstarch over the mushrooms and gently toss until they are well-coated.
Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Add the coated mushrooms and fry until golden and crispy on all sides. Remove and set on a paper towel to drain any excess oil.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the sliced shallots, garlic, and red chilies. Sauté them until the shallots become translucent and fragrant.
Add the dried red chili flakes, tomato paste, tamarind paste, and brown sugar to the pan. Stir well to combine all ingredients.
Pour in the water, bring to a simmer, and cook for about 5 minutes until the sauce thickens slightly.
Add salt to taste and return the fried mushrooms to the pan. Toss them gently in the sambal sauce to coat.
Cook for another 3 minutes, ensuring the mushrooms absorb the flavors.
Remove from the heat and squeeze lime juice over the dish.
Garnish with fresh cilantro before serving. Enjoy your Vegan Sambal Prawn with steamed rice or as a side dish!
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 56.8 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2050 mg | 44% | |
*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.
