Vegan Bang Bang Shrimp (Mushroom)
Vegan Bang Bang Shrimp (Mushroom)
Ingredients
For the Mushroom 'Shrimp'
- 1 1/2 pounds king oyster mushrooms, trimmed and cut into 'shrimp' shapes
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Breading
- 1 1/2 cups all-purpose flour, divided
- 1/2 cup cornstarch, divided
- 1 teaspoon salt
- 3/4 cup water
For the Bang Bang Sauce
- 1/2 cup vegan mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup, optional
- 2 green onions, finely chopped, plus more for garnish
For Frying
- 4 cups vegetable oil, for deep frying, as needed
Instructions
- 1
Prepare the king oyster mushrooms: Trim the ends of the mushrooms. Slice each mushroom into thick, round pieces, about 1/2 inch thick. From each round, carefully cut out a crescent-shaped portion from the center, creating a 'C' shape that mimics the appearance of shrimp.
⏱️ 10 min
- 2
Marinate the mushrooms: In a medium bowl or a resealable container, combine the soy sauce, rice vinegar, sesame oil, garlic powder, and black pepper. Add the prepared mushroom pieces, ensuring they are fully coated. Cover and let marinate for at least 15 minutes, or up to 30 minutes, at room temperature.
⏱️ 15 min
- 3
Set up the breading station: In a shallow dish, combine 1 cup of all-purpose flour, 1/4 cup of cornstarch, and 1 teaspoon of salt. Whisk well to combine. In a separate shallow dish, whisk together the remaining 1/2 cup of all-purpose flour, remaining 1/4 cup of cornstarch, and 3/4 cup of water until a smooth batter forms.
⏱️ 5 min
- 4
Heat the oil: Pour the vegetable oil into a deep pot or Dutch oven, ensuring it is at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 5
Bread the mushrooms: Working in batches, take each marinated mushroom piece and first toss it in the dry flour mixture, shaking off any excess. Then, dip it into the wet batter, allowing any excess to drip off. Finally, return it to the dry flour mixture for a second, thorough coating, pressing gently to adhere. Place the breaded mushrooms on a wire rack while you bread the rest.
⏱️ 10 min - 6
Fry the mushrooms: Carefully place the breaded mushroom pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 4 minutes per batch, turning occasionally, until golden brown and crispy. Remove with a slotted spoon or spider and transfer to a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 7
Prepare the Bang Bang Sauce: While the mushrooms are frying, in a medium bowl, whisk together the vegan mayonnaise, sweet chili sauce, sriracha, rice vinegar, and maple syrup (if using). Stir in the finely chopped green onions.
⏱️ 5 min
- 8
Assemble and serve: Once all mushrooms are fried, transfer them to the bowl with the Bang Bang sauce. Gently toss until each piece is fully coated. Transfer to a serving dish and garnish with additional chopped green onions or chives. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Bang Bang Shrimp (Mushroom)
Ingredients
For the Mushroom 'Shrimp'
- 1 1/2 pounds king oyster mushrooms, trimmed and cut into 'shrimp' shapes
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Breading
- 1 1/2 cups all-purpose flour, divided
- 1/2 cup cornstarch, divided
- 1 teaspoon salt
- 3/4 cup water
For the Bang Bang Sauce
- 1/2 cup vegan mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup, optional
- 2 green onions, finely chopped, plus more for garnish
For Frying
- 4 cups vegetable oil, for deep frying, as needed
Instructions
- 1
Prepare the king oyster mushrooms: Trim the ends of the mushrooms. Slice each mushroom into thick, round pieces, about 1/2 inch thick. From each round, carefully cut out a crescent-shaped portion from the center, creating a 'C' shape that mimics the appearance of shrimp.
⏱️ 10 min - 2
Marinate the mushrooms: In a medium bowl or a resealable container, combine the soy sauce, rice vinegar, sesame oil, garlic powder, and black pepper. Add the prepared mushroom pieces, ensuring they are fully coated. Cover and let marinate for at least 15 minutes, or up to 30 minutes, at room temperature.
⏱️ 15 min - 3
Set up the breading station: In a shallow dish, combine 1 cup of all-purpose flour, 1/4 cup of cornstarch, and 1 teaspoon of salt. Whisk well to combine. In a separate shallow dish, whisk together the remaining 1/2 cup of all-purpose flour, remaining 1/4 cup of cornstarch, and 3/4 cup of water until a smooth batter forms.
⏱️ 5 min - 4
Heat the oil: Pour the vegetable oil into a deep pot or Dutch oven, ensuring it is at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 5
Bread the mushrooms: Working in batches, take each marinated mushroom piece and first toss it in the dry flour mixture, shaking off any excess. Then, dip it into the wet batter, allowing any excess to drip off. Finally, return it to the dry flour mixture for a second, thorough coating, pressing gently to adhere. Place the breaded mushrooms on a wire rack while you bread the rest.
⏱️ 10 min - 6
Fry the mushrooms: Carefully place the breaded mushroom pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 4 minutes per batch, turning occasionally, until golden brown and crispy. Remove with a slotted spoon or spider and transfer to a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 7
Prepare the Bang Bang Sauce: While the mushrooms are frying, in a medium bowl, whisk together the vegan mayonnaise, sweet chili sauce, sriracha, rice vinegar, and maple syrup (if using). Stir in the finely chopped green onions.
⏱️ 5 min - 8
Assemble and serve: Once all mushrooms are fried, transfer them to the bowl with the Bang Bang sauce. Gently toss until each piece is fully coated. Transfer to a serving dish and garnish with additional chopped green onions or chives. Serve immediately.
⏱️ 5 min