Learn how to make vegan ‘shrimp’ from scratch with seitan and rice papers! These vegan prawns stir fried and then coated in a sweet and spicy Japanese chili sauce.
For the shrimp (10)
- 1/3 + 1 tbsp vital wheat gluten (45g)
- 1 tbsp glutinous rice flour OR chickpea flour (15g // I used a combination of both )
- 30g konjac, shredded
- 30g carrots, grated
- 20g traditional / medium firm tofu
- 2 tsp miso paste (8g)
- 1 1/2 + 2 tsp tsp kombu dashi granules, divided (4g)
- 1/2 tsp salt
- 1/4 tsp black pepper, optional
- 2 tsp kombu dashi granules
- 2 tbsp olive oil (30ml)
- 1 1/2 tsp paprika (6g)
- 10 pieces small size rice paper (or yuba sheets)
- 2 garlic cloves, minced (8g)
- 1 tbsp ginger, minced (12g)
- 2 1/2 tbsp ketchup (37g)
- 1–2 tsp Doubanjian (5g)
- 1/2 tbsp sake (7ml)
- 1/4 tsp salt
- 1/3 + 1 1/2 tbsp water (100ml)
- 1 tsp mushroom stock powder (7g)
- 1/2 tbsp sugar (6g)
- 1/8 tsp black pepper
- 1 tsp rice vinegar (5g // or apple cider vinegar)
- 1 green onion, finely sliced (12g)
- 1 tsp potato starch (3g) + 1 tbsp water (15ml), mixed together
- 1 tsp sesame oil (5ml)
- Into a bowl add the grated carrots, konjac, miso paste and tofu. Mix together with your hands while mashing the tofu between your fingers. Add the vital wheat gluten, glutinous rice flour and/or chickpea flour, kombu dashi granules, salt and black pepper. Mix with your hands until well combined and the dough comes together. You may need to add in 1-2 tsp of water. The dough should be moist enough to hold together but not too wet or sticky.
- Place the dough onto your work surface and knead for 5-8 minutes. Place the dough in a bowl, cover and let it rest for 30 minutes.
- Bring a pot of water to a boil and add the kombu dashi granules. Flatten the dough to about 1/2 inch in thickness. Reduce heat to medium and then add the seitan dough in. Cover and cook for about 40-45 minutes.
- Remove the seitan from the pot with tongs. Allow for it to cool. Cut the seitan into 10 roughly even sized pieces.
- If using dry yuba, soak them in hot water for 10 minutes. If using frozen, defrost. If using fresh, rinse them well. If using rice paper, submerge in warm water for about 1-2 minutes until soft.
- Place the yuba or rice paper onto your work surface. Add one piece of the seitan towards the bottom and roll upward until it reaches the end. Fold the ‘shrimp’ and insert a skewer to hold its shape. Repeat for remaining seitan pieces.
- Mix together the olive oil and paprika. Brush on both sides of the ‘shrimps’. Let them rest while gathering the ingredients for the chili sauce.
To cook the ‘shrimp’:
- Heat a pan over medium and add 1 tbsp of oil. Add the shrimp to the pan and cook each side for about 1 minute or until very light golden brown on the outside. Transfer to a plate.
For the chili sauce:
- Over medium low heat, add 1 tsp of oil and cook the garlic and ginger. Reduce heat to low. Add in the ketchup, chili bean paste, sake and salt. Then add the water, mushroom stock powder, sugar, vinegar, pepper and green onions. Continue to simmer for about 1 minute.
- Turn off the heat, give the slurry a mix and then add it to the pan while stirring the sauce. Drizzle in sesame oil.
- Add the cooked ‘shrimps’ to the pan and coat with the sauce. Serve with green parts of scallions and enjoy!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: entree
- Method: stove top
- Cuisine: vegan, japanese
- Serving Size: 1 serving
- Calories: 591
- Sugar: 8.8g
- Sodium: 1155mg
- Fat: 17.3g
- Saturated Fat: 2.4g
- Unsaturated Fat: 13g
- Trans Fat: 0
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 23.8g
- Cholesterol: 0
Keywords: vegan shrimps