Vegan Bang Bang Shrimp/Plant Based Shrimp with Konnyaku

panko breadcrumbs

🥗Healthier: ground oats

💰Cheaper: regular breadcrumbs

Ground oats provide a gluten-free option while regular breadcrumbs are often less expensive.

vegan mayonnaise

🥗Healthier: avocado

💰Cheaper: yogurt

Avocado offers healthy fats, while yogurt can be a cost-effective creamy alternative.

Start by draining and chopping the konnyaku into five to six even slices, then cut these slices diagonally and make slits down the side and straight down the middle.

Place the strips in a pot of boiling water and simmer for 5 to 10 minutes to soften.

Prepare the marinade by combining 1/2 cup of unsweetened plant-based milk and 1 teaspoon of apple cider vinegar, letting it sit for five minutes.

Add 1 tablespoon of flax seed and 2 tablespoons of aquafaba to the buttermilk mixture.

Add 1 teaspoon of furakake, 1 teaspoon of agave syrup, 1 teaspoon of garlic powder, and 1 teaspoon of paprika to the marinade and mix to combine.

Add the boiled konnyaku pieces to the marinade and let it sit for at least an hour.

To make the bang bang sauce, combine 1/2 cup of vegan mayonnaise and 1/4 cup of sweet chili sauce, then add 1/4 teaspoon of sriracha and mix.

For the breading, add 3/4 cup of cornstarch to a bowl and set aside.

Remove the konnyaku pieces from the marinade and coat them in cornstarch, dip them in the bang bang sauce, letting the excess drip off, and coat in cornstarch again.

Transfer the coated pieces to the air fryer and cook at 370°F for 15 minutes or until golden and crispy.

Optionally, re-coat the pieces in bang bang sauce and return to the air fryer or oven for another five minutes.

Serve with rice and garnish with shallots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens