Vegetarian Tempura Prawns
Experience the ultimate plant-based twist on a seafood classic with this delectable recipe for Vegetarian Tempura Prawns! These ingenious prawn substitutes are crafted from king oyster mushroom stems, carefully shaped to mimic the look and texture of real prawns and wrapped with a touch of nori for an authentic "shellfish" vibe. The light and crispy tempura batter, made with cold sparkling water for extra fluffiness, ensures a satisfying crunch in every bite. Perfectly golden and fried to perfection, they pair beautifully with soy sauce for dipping and a squeeze of fresh lemon for a zesty finish. Quick to prepare in just 25 minutes and ideal for vegans and vegetarians alike, these tempura prawns are a crowd-pleasing appetizer or snack that's bursting with creativity and flavor!
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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)
Directions
Step 1
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.
Step 2
Cut the nori sheet into thin strips approximately 1 inch wide. These will act as the 'shell' for the mushroom prawns.
Step 3
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.
Step 4
In a medium-sized mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Repeat the process with the remaining 'prawns' until all are cooked.
Step 10
Serve immediately with soy sauce for dipping and optional lemon wedges on the side for a zesty finish.
Nutrition Facts
| Serving size | (2418.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5399.3 |
| Total Fat 504.0g | 0% |
| Saturated Fat 71.6g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3523.7mg | 0% |
| Total Carbohydrate 205.5g | 0% |
| Dietary Fiber 34.1g | 0% |
| Total Sugars 16.4g | |
| Protein 50.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 102.9mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 4815.4mg | 0% |
Source of Calories