Spicy Tamarind Lion's Mane Skrimpz

Ingredients

• 0.5 cup maple syrup (For the spicy tamarind sauce)
• 0.25 cup soy sauce (For the spicy tamarind sauce)
• 1.3125 tbsp chili garlic sauce (Equivalent to 1 tablespoon plus 1 1/2 teaspoons)
• 1 tbsp sesame oil (For the spicy tamarind sauce)
• 1 tbsp rice wine vinegar (For the spicy tamarind sauce)
• 2 tbsp tamarind paste (The source recommends GloryBee brand)
• 1 cup all-purpose flour (For the wet batter)
• 1.5 cup water (For the wet batter)
• 2 nori sheets (Blend into a powder for the wet batter)
• 2 tbsp tapioca starch (For the wet batter)
• 1 tsp granulated garlic (For the wet batter)
• salt (To taste; for the wet batter)
• black pepper (To taste; for the wet batter)
• 0.5 cup all-purpose flour (For the dry batter)
• 1 cup panko bread crumbs (For the dry batter)
• 0.5 tsp smoked paprika (For the dry batter)
• salt (To taste; for the dry batter)
• black pepper (To taste; for the dry batter)
• 0.5 lb lion's mane mushroom (Pull apart into shrimp-like pieces)
• grapeseed oil (For deep-frying; the source says this is preferred. Amount depends on frying method and vessel.)
• black rice (Cooked, for serving; quantity not specified)

Steps

1. 1

   Pull the lion's mane mushroom apart into shrimp-like, bite-sized pieces.

2. 2

   Prepare the wet batter by combining the flour, water, nori powder, tapioca starch, granulated garlic, salt, and pepper in a bowl. Stir until evenly combined and smooth.

3. 3

   Prepare the dry batter by combining the flour, panko bread crumbs, smoked paprika, salt, and pepper in a separate bowl.

4. 4

   Make the spicy tamarind sauce by mixing the maple syrup, soy sauce, chili garlic sauce, sesame oil, rice wine vinegar, and tamarind paste until well combined.

5. 5

   Dip each lion's mane piece into the wet batter, allowing excess batter to drip off, and then coat it thoroughly in the dry batter.

6. 6

   Cook the coated mushroom pieces at 370°F (188°C), either by deep-frying in grapeseed oil until crisp and golden or by air-frying until crisp. The source gives the temperature but not a specific cooking time, so cook until the coating is browned and the mushroom is hot throughout.

7. 7

   Toss the hot, crispy skrimpz with the spicy tamarind sauce until evenly coated. Alternatively, serve the sauce alongside for dipping.

8. 8

   Serve with cooked black rice or your favorite side dish.

Notes

The recipe can be deep-fried or air-fried at 370°F. The source does not specify frying or air-frying time, so monitor the pieces and remove them when the coating is crisp and golden. Sauce can also be used as a dip rather than tossed with the skrimpz.

Nutrition per serving

• main
• vegan
• plant-based
• dairy-free
• crispy
• deep-fried
• air-fried
• spicy