Vegetarian Prawn Tempura
Elevate your appetizer game with this delightful Vegetarian Prawn Tempura, a creative twist on the classic Japanese dish that’s completely plant-based! Crafted from king oyster mushrooms, sliced to mimic the texture and shape of prawns, these crispy bites deliver a satisfying crunch and delicate umami flavor. The light and airy tempura batter, made with ice-cold sparkling water and seasoned with baking powder, creates the perfect golden coating. Paired with a tangy homemade dipping sauce infused with soy sauce, rice vinegar, and fresh ginger, this dish is a crowd-pleaser for vegans and vegetarians alike. Quick to prepare in under 30 minutes, this recipe is ideal for any occasion, from casual dinners to festive gatherings. Serve piping hot with a sprinkle of sesame seeds and scallions for a restaurant-quality experience right at home!
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Recipe Information
Ingredients
- 200 grams King oyster mushrooms
- 100 grams All-purpose flour
- 25 grams Cornstarch
- 200 milliliters Ice-cold sparkling water
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 500 milliliters Vegetable oil
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Grated ginger
- 0.5 teaspoon Sesame seeds
- 1 tablespoon Chopped scallions
Instructions
Begin by cleaning the king oyster mushrooms. Slice the mushrooms lengthwise into half-inch thick strips to mimic the size and shape of prawns.
In a large bowl, mix the all-purpose flour, cornstarch, baking powder, and salt. Gradually pour in the ice-cold sparkling water, whisking gently until just combined. Do not over-mix; the batter should be lumpy.
Heat the vegetable oil in a large, deep pan or tempura pot to 170°C (340°F).
Dip each mushroom strip into the batter, allowing any excess to drip off, and gently place them into the hot oil. Fry in batches to avoid overcrowding the pan, cooking each piece for about 2-3 minutes, or until they are golden and crisp.
Remove the tempura from the oil using a slotted spoon and drain on a paper towel-lined plate.
In a small bowl, mix soy sauce, rice vinegar, and grated ginger to prepare a dipping sauce. Garnish with sesame seeds and chopped scallions.
Serve the vegetarian prawn tempura immediately while hot, with the dipping sauce on the side.
Nutrition Facts
Calories |
4352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 444.8 g | 570% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 284.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2797 mg | 122% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 2.6 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 846 mg | 18% | |
*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.
