Vegan Tempura Prawns

Experience the perfect fusion of flavor and texture with these crispy Vegan Tempura Prawns, a plant-based twist on a Japanese classic. Crafted from tender king oyster mushroom stems, delicately wrapped with nori seaweed for an authentic “prawn tail” look, this innovative recipe is as visually stunning as it is delicious. The light and airy tempura batter, made with cold sparkling water, creates an irresistibly crisp coating that’s golden and satisfying. Perfect for appetizers or as part of a vegan Japanese-inspired meal, these tempura prawns are quick to prepare in just 35 minutes and pair beautifully with a soy-based or sweet chili dipping sauce. Whether you're hosting a dinner party or treating yourself to a meat-free indulgence, this recipe is sure to impress while being 100% cruelty-free.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, and ground black pepper. Mix well.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Using a slotted spoon, transfer the cooked tempura prawns onto a paper towel-lined plate to drain excess oil.

Step 9

Serve warm with vegan dipping sauce of your choice, such as a soy-based or sweet chili sauce.

Nutrition Facts

Serving size	(1567.8g)

Amount per serving	% Daily Value*
Calories	7252.6

Total Fat 757.9g	0%
Saturated Fat 108.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1522.4mg	0%
Total Carbohydrate 162.3g	0%
Dietary Fiber 12.8g	0%
Total Sugars 6.4g
Protein 27.3g	0%

Vitamin D 0IU	0%
Calcium 74.1mg	0%
Iron 8.6mg	0%
Potassium 1509.9mg	0%

*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.

Source of Calories

Fat: 90.0%

Protein: 1.4%

Carbs: 8.6%