Living to serve
Ingredients
| Rice flour | 100 g |
| Panko breadcrumbschoose a variety free from egg, dairy and animal ingredients | 100 g |
| Crispy batter flourchoose a variety free from egg, dairy and animal ingredients | 100 g |
| Garlic powder | 50 g |
| Vegan shrimpchoose a variety free from egg, dairy and animal ingredients | 1 bag |
| To serve | Cherry tomatoes, cucumber |
| Seasonings | Chilli powder, pepper, salt, vinegar, chilli sauce |
| Lemongrass salt | 1 small bowl finely minced fresh lemongrass, salt, chilli |
| Vegan mayonnaise | 1 bowl low- or no-sugar soy milk, 1 bowl vegetable oil, garlic powder, chilli powder, lime juice |
Steps
Prep the vegan shrimp
Score each vegan shrimp along the back. Pick evenly curved pieces so they look better once fried.
Make the batter
Mix 1 bowl crispy batter flour and 1 bowl rice flour with 1 bowl water. Add a little chilli powder, garlic powder and a splash of vinegar: this gives a coating that is crisp and well seasoned.
Coat
Dip each shrimp in the batter, then roll it in panko. Work one at a time so the coating does not separate.
Fry and toast the lemongrass salt
Fry the coated shrimp in hot oil until golden. Drain on paper towels.
Toast 1 small bowl of minced lemongrass until dry and golden, add 1 spoon salt, toss, then add a little chilli and keep toasting until fragrant.
Make the vegan mayonnaise
Blend 1 bowl low- or no-sugar soy milk with 1 bowl vegetable oil, garlic powder, chilli powder and lime juice for 2–3 minutes until thick and smooth.
Crunchy outside, fragrant with lemongrass and gently spicy: a plate of vegan fried shrimp that lights up the table.
