Easy Vegan Shrimp (gluten free)

INGREDIENTS

Servings: 4

Prep time: 15 minutes Cook Time: 45 minutes

"Shrimp"

1 cup boiling water

2 large sheets of nori or Nori Furikake Rice Seasoning

1/2 teaspoon old bay seasoning
20g firm tofu
1/4 cup carrots, grated
2 teaspoons miso paste
1/2 teaspoon salt
1/4 teaspoon black pepper, optional
2 tablespoons Nori Furikake Rice Seasoning
1 tablespoon glutinous rice flour OR chickpea flour
3 teaspoons konjac powder
2 tablespoons olive oil
1 1/2 teaspoons paprika
10 pieces small size rice paper or large cut in half.

Chili Garlic Sauce
3 tablespoons Thai sweet chili sauce
2 cloves of garlic, minced
1 teaspoon ginger, grated
1 tablespoon lime juice
1 pinch salt
1 teaspoon sesame oil

Chives to garish


INSTRUCTIONS

Vegan ‘Shrimp’
Start this recipe the night before by adding tofu, nori sheets, 1/2 teaspoon of Old Bay seasoning and 1 cup of boiling water to a jar and allow to sit overnight.
when the tofu is ready , I drain and rinse. Then mix together the tofu, grated carrots, miso, salt and pepper.
Mash together with a fork or potato masher.
Then add rice flour and the Konjac powder.
Bring a pot of water to a boil .
Add dough to a piece of 6 by 6 inch foil.
Flatten the dough to about 1/2 inch in thickness and wrap tightly in aluminum foil
Place in a steamer basket and allow to simmer for 90 minutes.
Remove the dough from the pot with tongs. Allow for it to cool.
These will come out as a delicate gel like dough that can be cut into roughly 15 even sized pieces.
Prepare rice paper wrappers submerging the rice paper in warm water for about 1-2 minutes until soft.
Place onto your work surface.
Add one piece of the dough towards the bottom and roll upward until it reaches the end. There will be a peice of the rice paper hanging off the end to resemble the tail.
Fold the ‘shrimp’ and insert a skewer to hold its shape. Repeat for remaining pieces.
Mix together the olive oil and paprika. Brush on both sides of the ‘shrimps’. These are ready to eat as is. But my favorite way to prepare them is to grill and add a sweet garlic chili sauce.

To Grill:
Grill the shrimp by cook each side for about 1 minute or until very light golden brown on the outside.

For the chili sauce
Add oil, garlic and ginger to a skillet set to medium low heat.
Cook until fragrant.
Reduce heat to low and add in Thai sweet chili sauce, lime juice, salt and seasame oil.
Mix to combine.
Add the cooked ‘shrimps’ to the pan and coat with the sauce.
Top with chives and enjoy.

🥢Pro Tips:
*You can also Sauté the "shrimp" over medium-low heat for 1-2 minutes on each side. Or cook in the airfryer at 400' for 5 minutes.
*Sub rice flour for chickpea flour.
*Kojac powder is a starchy roots and when it is ground and heated up has a wonderful binding properties. This product helps the mixture should turn into a soft dough without the use of gluten.

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!