Vegan Shrimp Tempura
Crispy, golden, and full of savory flavor, this Vegan Shrimp Tempura is a game-changer for plant-based seafood lovers! Crafted from tender king oyster mushrooms, which are cleverly shaped and wrapped with a strip of nori for a hint of ocean-inspired essence, this recipe provides a satisfying alternative to classic shrimp tempura. The secret to its light, airy crunch lies in the perfectly balanced tempura batter, made with all-purpose flour, cornstarch, and cold sparkling water. Deep-fried to perfection, these "shrimp" bites are irresistible when paired with soy sauce, tempura dipping sauce, or spicy vegan mayo. Ready in just 35 minutes, this easy, crowd-pleasing dish is perfect for appetizers, side dishes, or even a fun addition to a sushi night. Enjoy the authentic tempura experience with this plant-based twist that’s sure to impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 6 large stems king oyster mushrooms
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 cup cold sparkling water
- 1 sheet nori sheets
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 2 cups oil for frying
Instructions
Begin by preparing the 'shrimp': Remove the stems from the king oyster mushrooms and cut each stem into thick, shrimp-like shapes, roughly 3-4 inches long. Use a paring knife to score one side lightly to mimic the texture of shrimp.
Cut a nori sheet into small, thin strips, and wrap one strip around each mushroom piece to give it a slight seafood flavor. Secure by slightly moistening the nori so it sticks to the mushroom.
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and pepper.
Add the cold sparkling water to the dry ingredients and gently whisk to create a batter. Be careful not to over-mix; a few lumps are fine.
Heat oil in a deep frying pan or pot over medium-high heat until it reaches around 350°F (175°C).
Dip each mushroom piece into the tempura batter, ensuring it's fully coated.
Carefully place the batter-coated mushrooms into the hot oil, frying a few at a time to avoid overcrowding.
Fry each piece for about 3-4 minutes or until golden and crispy, turning as needed.
Remove from oil and place on paper towels to drain excess oil.
Serve the vegan shrimp tempura hot with your choice of soy sauce, tempura dipping sauce, or a spicy vegan mayo.
Nutrition Facts
Calories |
4744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 477.6 g | 612% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1687 mg | 73% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 6.3 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1980 mg | 42% | |
*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.
