Vegetarian Tempura Prawns
Transform your seafood favorites with this stunning Vegetarian Tempura Prawns recipe that delivers all the crispy, golden goodness without the seafood! Perfect for vegans and vegetarians, this clever dish uses king oyster mushrooms, expertly trimmed and shaped to mimic the look and texture of prawns, while nori seaweed adds a subtle ocean-like flavor. Coated in a light, bubbly tempura batter made with cold sparkling water for the ultimate airy crispness, these plant-based tempura prawns are fried to perfection and served hot alongside tangy soy sauce and refreshing lemon wedges. Quick to prepare in just 25 minutes and ideal for appetizers or innovative party snacks, these meat-free tempura bites are bound to impress!
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Recipe Information
Ingredients
- 6 pieces King oyster mushrooms (large)
- 100 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 200 milliliters Cold sparkling water
- 1 sheet Nori seaweed sheets
- 500 milliliters Vegetable oil (for frying)
- 2 tablespoons Soy sauce (for dipping, optional)
- 2 pieces Lemon wedges (for serving, optional)
Instructions
Clean the king oyster mushrooms and trim off the caps. Slice the stems into prawn-like shapes about 3-4 inches long, and use a vegetable peeler to taper one end to resemble tails.
Cut the nori sheet into thin strips approximately 1 inch wide. These will act as the 'shell' for the mushroom prawns.
Wrap one strip of nori around the middle section of each mushroom prawn substitute, securing it lightly by wetting the nori slightly to help it adhere.
In a medium-sized mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
Slowly add the cold sparkling water to the dry ingredients, mixing gently until just combined. Be careful not to overmix; the batter should be slightly lumpy for a light, airy texture.
Heat the vegetable oil in a deep frying pan or pot to 180°C (350°F). You can test the temperature by dropping a small amount of batter into the oil—if it sizzles and floats to the surface, the oil is ready.
Dip each prepared mushroom prawn into the tempura batter, ensuring it is evenly coated, then carefully place it into the hot oil. Fry in small batches to avoid overcrowding the pan.
Cook the tempura prawns for 2-3 minutes on each side or until golden and crisp. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Repeat the process with the remaining 'prawns' until all are cooked.
Serve immediately with soy sauce for dipping and optional lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
5399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 504.0 g | 646% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3524 mg | 153% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 16.4 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 4815 mg | 102% | |
*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.
