Vegan Shrimp Tempura
Crispy, golden, and unbelievably flavorful, this Vegan Shrimp Tempura is the perfect plant-based twist on a classic Japanese favorite. Crafted from tender king oyster mushrooms, these "shrimp" pieces are cleverly shaped and wrapped with nori sheets to replicate the taste and texture of the sea. A light, airy tempura batter made with sparkling water ensures an irresistibly crunchy coating that feels indulgent yet wholesome. Quick and easy to prepare, this recipe takes just 20 minutes of prep time and 15 minutes of frying, making it ideal for weeknight dinners or special occasions. Serve it hot with a tangy soy sauce, traditional tempura dipping sauce, or spicy vegan mayo for a crowd-pleasing appetizer or main dish. Perfect for vegans, vegetarians, or anyone seeking delicious seafood alternatives, this Vegan Shrimp Tempura will be a showstopper at your table!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and pepper.
Step 4
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.
Step 5
Heat oil in a deep frying pan or pot over medium-high heat until it reaches around 350°F (175°C).
Step 6
Dip each mushroom piece into the tempura batter, ensuring it's fully coated.
Step 7
Carefully place the batter-coated mushrooms into the hot oil, frying a few at a time to avoid overcrowding.
Step 8
Fry each piece for about 3-4 minutes or until golden and crispy, turning as needed.
Step 9
Remove from oil and place on paper towels to drain excess oil.
Step 10
Serve the vegan shrimp tempura hot with your choice of soy sauce, tempura dipping sauce, or a spicy vegan mayo.
Nutrition Facts
| Serving size | (1448.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4744.4 |
| Total Fat 477.6g | 0% |
| Saturated Fat 68.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1686.6mg | 0% |
| Total Carbohydrate 138.0g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 6.3g | |
| Protein 27.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 39.5mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 1979.5mg | 0% |
Source of Calories