100g oyster mushrooms, shredded by handPinch of saltPinch of black pepperPinch of paprika powder1/2 small garlic, minced4 tbsp unsweetened almond milk2 tbsp plain flour1/4 tsp salt6 tbsp plain flourGently mix the shredded oyster mushrooms with salt, pepper, paprika powder and minced garlic in a mixing bowl, set aside.Combine the almond milk, flour and salt in a small bowl, mix well and set aside.Place 6 tbsp of flour on a plate.Arrange your worktop so you have a bowl of shredded oyster mushrooms, a liquid mixture and a plate of plain flour next to each other.Pour about 3cm of vegetable oil into a small non-stick saucepan and heat on high.Insert a wooden spoon into the oil. When you see the oil bubble around the spoon it is fully heated. Then turn the heat down to medium ready for deep frying.Take a piece of oyster mushroom, dip it into the batter and coat with flour, Put it gently into the boiling oil.Repeat the same process for each piece, frying only 4-5 pieces at the same time. Don’t pour them all at one go as they will stick together.When you see they turn into a nice golden colour, they are ready.Place the deep-fried mushrooms on a tray with oil-absorbing cooking paper or kitchen towel and allow to cool for 5-10 minutes.Serve with freshly squeezed lime juice and your preferred flavour sauce (sweet chilli sauce, ketchup, vegan mayonnaise or vegan sour cream… etc.).
As I grew up in Hong Kong, fish and seafood were highlighted in almost every meal. I had a serious seafood craving when I first got into the vegetarian/vegan diet. As a result, I always search for alternative recipes for my seafood craving.
I have created a vegan calamari which is made from the oyster mushrooms coated in batter and seasoned with salt, black pepper, garlic and paprika (for extra spice). It is crispy on the outside and chewy on the inside. It’s ideal for an appetiser, beer pairing or party food.
Why not share this recipe with your meat eater or pescetarian friends, see if they’re impressed?
Shred the oyster mushrooms by hand into a mixing bowl and gently mix with salt, black pepper, paprika powder and minced garlic.
Combine the almond milk, flour and salt in a small bowl, mix well and set aside.
Place 6 tbsp of flour onto a plate.
Arrange your worktop so you have all ingredient lined up in the right order, mushrooms, batter then flour.
Pour about 3cm of vegetable oil into a saucepan and heat on high.
Insert a wooden spoon into the oil. When you see the oil bubble around the spoon it is fully heated. Then turn the heat down to medium ready for deep frying.
Take a piece of oyster mushroom, dip it into the batter and coat with flour, Put it gently into the boiling oil.
Do not pour them all in at one go as they will stick together. Slowly fry 4-5 pieces at a time.
When you see they’ve turned a nice golden colour, they are ready. Place them on to oil absorbing paper or kitchen towel for removing the excess oil.
This vegan calamari recipe only requires a few simple ingredients and takes less than 30 minutes to prepare. You can serve it with freshly squeezed lime juice, ketchup, vegan mayonnaise or Thai sweet chilli sauce. It is light, crispy and absolutely yummmmmmmmy!!
This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
Hello! My name is Kee. I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker based in London.
For me, food is not just the indulgence of taste-buds; it is a way to connect people together, a way of feeling, of touching, of loving and of sharing. It creates a moment, a memory and a togetherness with someone you care for or an experience just for yourself. I want to create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater. Seeing people’s joy when eating just gives me butterflies and so here I am. Welcome to K33 Kitchen! <3 <3