Vegan Salt and Pepper ‘Prawns’ Recipe
Are you ready to take your vegan culinary skills to the next level? This vegan salt and pepper prawns recipe makes a great appetiser for parties when you’re looking to impress.
It’s guaranteed to get your guests talking as they won’t believe these tasty morsels are 100% vegan!
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This vegan salt and pepper prawns recipe is made from seitan which gives it a meaty bite and is cleverly flavoured with seaweed to give them a fishy flavour without the cruelty.
Seitan is a vegan meat replacement which is also known as vital wheat protein, textured wheat protein, wheat gluten, and vital wheat gluten.
Wheat gluten has been a popular protein source in China for thousands of years thanks to its realistic meaty texture.
The vegan prawns are then wrapped in rice paper to create the prawn ‘skin’ and deep-fried until they are beautifully crispy.
They’re absolutely delicious served with a sweet chilli dipping sauce!
Total Time: 2 hours
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
- 0.066666666666667 0.066666666666667 pack of rice paper
- 0.066666666666667 0.066666666666667 pack of tooth picks
- 8 8 g vital wheat gluten
- 0.13333333333333 0.13333333333333 Tbsp nutritional yeast flakes
- 0.066666666666667 0.066666666666667 tsp black pepper
- 0.033333333333333 0.033333333333333 tsp salt
- 0.066666666666667 0.066666666666667 tsp onion powder
- 0.066666666666667 0.066666666666667 tsp garlic powder
- 0.066666666666667 0.066666666666667 tsp vegan fish seasoning
- 5.3333333333333 5.3333333333333 g carrots, finely grated
- 0.066666666666667 0.066666666666667 tsp sea salt
- 0.2 0.2 dried seaweed sheets
- 10 10 ml water
- 0.066666666666667 0.066666666666667 Tbsp smoked paprika
- Vegetable oil for frying
- Start by adding the vital wheat gluten, nutritional yeast flakes, black pepper, salt, onion powder, garlic powder and vegan fish seasoning to a large bowl and mix well.
- Add the grated carrots and gradually start adding the water while kneading. Once it reaches a doughy consistency, remove from the bowl and knead the dough on your worktop for 5 minutes. Wrap it in cling film and leave to set for 1 hour.
- Next bring 700ml of water to the boil in a large pot. Add 1 teaspoon of sea salt and the 3 dried seaweed sheets. Next, add the wheat gluten mix, making sure it is well covered in the water. Cover with a lid and cook for 45 minutes. Once cooked, ask an adult to help you drain the mixture and then leave to cool at room temperature.
- Cut the dough into pieces approximately 5cm long and 1.5cm thick (similar to the size of a real prawn).
- Add some hot (but not boiling) water to a large bowl and quickly immerse the rice paper until it becomes soft. Quickly lay it down flat on your chopping board and slice it lengthways into strips 1cm thick.
- Place your prawn mixture at the top of one of the rice paper strips and start wrapping it by rolling the mixture towards the end of the chopping board closest to you. When it’s fully wrapped, cut off any excess mixture and bend the “prawn” into a U shape so that it looks like a real prawn. Stick a toothpick through the top and the bottom to help it hold its shape while frying. Repeat this with the rest of the prawn mixture, until you have around 30 prawns.
- Heat your deep fat fryer or a pot full of vegetable oil to 190°C/375°F. Safely place a few prawns in until the rice paper crisps up – this should be a very quick process.
- Lay them on a tray with kitchen paper to drain the excess oil and sprinkle with smoked paprika. Leave to cool a little, then tuck in, serving them with your favourite dipping sauce (sweet chilli or satay works well!).
The vegan salt and pepper prawns must be served while they’re still hot and crunchy to enjoy them at their best.
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Recipe shared with permission from Vegan Family Cookbook by Omari McQueen, published by Scholastic.