Vegetarian Shrimp Recipe

Trim and slice

Wipe king oyster mushrooms clean. Trim off the tough stem bottoms. Slice each mushroom lengthwise into 4 strips (quarters) to create long pieces roughly the width of a shrimp body. If pieces are too long, cut them into 6–8 cm (2.5–3 inch) segments.

Simulate shrimp texture

Using the back of a small knife, make shallow diagonal cuts across the rounded side of each strip at 1 cm (0.4 in) intervals, then make a second set of shallow diagonal cuts in the opposite direction to create a crosshatch pattern. This helps the pieces curl and mimic shrimp texture when cooked.

Season and marinate

In a bowl, crumble the pressed tofu until smooth and add it to the mixture (the tofu helps create a slightly bouncy interior and helps the marinade adhere). Add 1 tsp sea salt, 1/4 tsp white pepper, 1 tbsp soy sauce, 1 tbsp lemon juice, 1 tsp sugar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and the shredded nori. Mix well. Add the mushroom strips and toss so they are well coated. Let sit 10–15 minutes.

Set up dredging stations

Place flour mixed with 1/2 tsp salt and 1/4 tsp black pepper in a shallow dish. Put plant-based milk in a second shallow bowl. In a third bowl combine cornstarch and cold water to make a thin slurry (whisk until smooth). Place breadcrumbs in a fourth shallow dish.

Coat the mushroom pieces

Lightly dust each mushroom strip with the seasoned flour, shaking off excess. Dip into the plant milk, then immediately dip into the cornstarch slurry to help batter stick. Finally press the piece into the breadcrumbs (panko) to coat thoroughly. Repeat for all pieces. For a thicker crust, double-dip: milk → slurry → breadcrumbs again.

Frying (recommended for crispness)

Heat neutral oil in a deep skillet or saucepan to 175°C (350°F). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown in about 30–40 seconds. Fry the breaded mushroom pieces in batches, 3–4 minutes per batch, turning as needed, until golden and crisp. Remove with a slotted spoon and drain on paper towels. Total frying time is about 10–12 minutes per batch depending on quantity.

Oven-bake (lower oil option)

Preheat oven to 220°C (425°F). Place breaded pieces on a baking sheet lined with parchment. Lightly spray with oil and bake 12–16 minutes, flipping once halfway, until crisp and golden. Baking yields a slightly less crunchy exterior but is still very good.

Final seasoning

While still hot, sprinkle the fried/baked pieces with a pinch of sea salt and an extra tiny sprinkle of shredded nori if desired to emphasize 'sea' flavor.

Whisk together vegan mayonnaise, sriracha, lime juice, chopped chives, and 1/8 tsp salt. Taste and adjust heat or acidity. Serve chilled or at room temperature alongside the vegetarian shrimp.

Arrange the vegetarian shrimp on a platter with lemon wedges and the dipping sauce. Serve immediately while hot and crisp. Leftovers can be reheated in a 200°C (400°F) oven for 6–8 minutes to restore crispness.