Vegan Tempura Prawns
Transform your dining experience with these crispy, golden Vegan Tempura Prawns—made entirely from plant-based ingredients yet crafted to mimic the tantalizing taste and texture of classic seafood tempura. This recipe swaps traditional prawns for king oyster mushroom stems, skillfully sliced and wrapped with nori seaweed to create a visually stunning prawn alternative. Coated in a light, airy batter made with cold sparkling water and simple pantry staples, these tempura bites are deep-fried to perfection for an irresistible crunch. Ready in just 35 minutes, these vegan prawns are ideal for an appetizer or snack, paired with a soy-based or sweet chili dipping sauce for extra flavor. Perfect for vegans, vegetarians, or anyone seeking a unique twist on a Japanese favorite, this recipe is a delicious way to explore plant-based cooking while impressing your guests!
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Recipe Information
Ingredients
- 4 pieces King oyster mushrooms (large stems)
- 2 sheets Nori seaweed sheets
- 120 grams All-purpose flour
- 30 grams Cornstarch
- 5 grams Baking powder
- 180 milliliters Cold sparkling water
- 15 milliliters Soy sauce
- 3 grams Garlic powder
- 2 grams Ground black pepper
- 750 milliliters Vegetable oil (for frying)
- 60 milliliters Vegan dipping sauce (optional)
Instructions
Trim the caps off the king oyster mushrooms, leaving only the stems. Slice each stem lengthwise into two or three long, thin strips to resemble prawn shapes.
Cut the nori seaweed sheets into thin strips long enough to wrap around the mushroom pieces. Use these to wrap the wider end of each mushroom strip to mimic a prawn tail. Set aside.
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, and ground black pepper. Mix well.
Gradually whisk in the cold sparkling water and soy sauce into the dry mixture, creating a smooth, slightly thick tempura batter. Avoid overmixing to maintain the batter’s lightness.
Heat the vegetable oil in a deep frying pan or pot over medium-high heat to 180°C (350°F). Test the temperature by dropping a small amount of batter into the oil—it should sizzle and rise to the surface immediately.
Dip each mushroom piece into the tempura batter, ensuring it is fully coated. Allow excess batter to drip off before carefully lowering it into the hot oil.
Fry the battered mushroom pieces in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden and crispy.
Using a slotted spoon, transfer the cooked tempura prawns onto a paper towel-lined plate to drain excess oil.
Serve warm with vegan dipping sauce of your choice, such as a soy-based or sweet chili sauce.
Nutrition Facts
Calories |
7253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 757.9 g | 972% | |
| Saturated Fat | 108.3 g | 542% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 6.4 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1510 mg | 32% | |
*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.
