Vegan shrimps with a perfect texture! Thanks to skinny pasta in the form of penne noodles which you can get in health food stores or Japanese grocery stores.
This cool pasta is made from konjac – a plant that yields products with a gelatinous texture very similar to seafood.
The Best product for this recipe is Konjac Yam cake, which you can cut as you please to any size or shape. But, unfortunately, it’s not available in my country.
If you are lucky to have a Japanese grocery store in your region, don’t think twice 🙂
But no worries! I’ve got you covered with Skinny Pasta Noodles Penne Shape!
Making these vegan shrimps is not difficult as long as you follow the instructions:
Step One: Strain the pasta and dry it well with paper towels; this will ensure the adhesion of the flour coating.
Step Two: Dip the shrimp (penne pasta noodles) in a mixture of white flour and corn starch and shake off the excess to get a thin layer that will absorb the batter.
Step 3: Dip the shrimp in the batter and shake off excess.
Step Four: Dip the shrimp in a mixture of bread crumbs and shake off excess.
Step Five: Fry in hot oil (but not too hot) 4-6 shrimps at a time – no more. (No deep frying required
Fry for about two minutes on each side until nicely golden, remove from the pan, and place on a paper towel.
Serve with lemon wedges, Aioli sauce, and mayonnaise mixed with sriracha sauce. The shrimps go great with a cold beer!
Enjoy and let me know how it turned out😋❣️
Two Servings
Pasta
- 270 gram Skinny Pasta Konjac Noodles Penne Shape or one pack of yam cake – see note*
Flour Layer
- 2 Tablespoon all purpose flour
- 2 Tablespoon corn starch
- ¼ tsp kelp granules Or one Nori sheet, crumbled
Batter
- 2 Tablespoon chickpea flour
- 5 Tablespoon blanched almonds (whole or halved), soaked in water overnight
- 1 tsp apple cider vinegar
- 2 tsp almond butter
- ⅛ tsp chili powder
- ⅛ tsp smoked paprika
- ¼ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 Tablespoon kelp granules Or one Nori sheet, crumbled
- ¼ tsp baking powder
- ⅛ tsp baking soda
Bread Crumbs Mixture
- ½ cup bread crumbs Panko, or Grissini bread crumbs
- ½ tsp garlic powder
- 1 tsp kelp granules Or one Nori sheet, crumbled
- pinch ground black pepper
- ⅛ chili powder
- pinch salt
For Serving
- lemon wedges, Aioli, sriracha-mayo, cold beer.
Pasta
- Drain the noodles from the liquids; Place paper towels on a plate, spread the noodles in one layer on the paper towel; place over more paper towels. The pasta must be dry so that the flour coating sticks to it.
Flour Layer
- In a small bowl, mix flour, cornstarch, and kelp powder.
Batter
- Mix chickpea flour, water, and vinegar; add almond butter, and mix well.
- Add all the other ingredients and mix well. If the mixture is thicker than the texture of a beaten egg, add water gradually, a little at a time.
Bread Crumbs Mixture
- Mix the bread crumbs well in a bowl with the seaweed powder and the rest of the spices; Transfer to a plate.
Making The Shrimps
- Dip 2-3 dry penne noodles in the flour mixture, shake off excess, and place on a plate. Repeat until you have finished dipping all the noodles.
- Dip the flour-coated noodles in the batter, 2-3 at a time, and coat them on all sides. Shake off excess, if any. Dip in the crumb mixture to cover them on all sides. Place on a plate.
- Heat canola or sunflower oil in a medium skillet; the oil should reach about half the height of the shrimp (no need to deep fry)
- Transfer 4-5 shrimp to the hot oil at a time and fry on both sides until nicely golden (about two minutes on each side). You can use tongs. Remove and place on paper towels to absorb excess fat.
For Serving
- Serve with a lemon wedge, Aioli sauce (mayonnaise mixed with garlic powder and water), mayonnaise mixed with sriracha sauce, and cold beer.
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