Go Back
+ servings

Vegan Shrimps Made of Skinny Pasta Noodles

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.
Making these vegan shrimps is not difficult as long as you follow the instructions. Serve with lemon wedges, Aioli sauce, and cold beer😋
Servings 2

Ingredients
 
 

Two Servings

    Pasta

    Flour Layer

    • 2 Tablespoon all purpose flour
    • 2 Tablespoon corn starch
    • ¼ tsp kelp powder Or one Nori sheet, crumbled

    Batter

    Bread Crumbs Mixture

    For Serving

    • lemon wedges, Aioli, sriracha-mayo, cold beer.

    Instructions
     

    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.

    Notes

    If you have a Japanese grocery store in your region, use the Konjac (Konnyaku) Yam cake, if possible! You can cut it into the shape and size you desire.
    Tried this recipe?Let us know how it was!