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Maple Walnut Lion's Mane Skrimpz
Before my vegan journey, my son and I frequented Panda Express for the Honey Walnut Shrimp. This was also back when I didn't know how to cook, so picking up food was the vibe. I was never a fan of the texture of shrimp, but I liked this dish because of the sweet sauce and the crunchy walnuts. Making this with Lion's Mane fixed the texture problem, so I can enjoy one of my old time favorites again!
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Shopping List
Candied Walnuts
- 1/2 cup brown sugar
- 2 Tbsp vegan butter
- 1 tsp vanilla extract
- 1 cup roughly chopped raw walnuts
Lion's Mane Skrimpz Batter
- 1/4 pound Lion's Mane mushroom
- 2/3 cup flour
- 2/3 cup corn starch
- 1 cup + 1 Tbsp sparkling water
- 2 tsp dried minced onion
- 2 tsp chili powder
- 1 tsp paprika
- 2 tsp dried minced garlic
- to taste salt & pepper
Creamy Maple Sauce
- 1/2 cup vegan mayonnaise
- 2 Tbsp maple syrup
- 2 Tbsp coconut cream
Garnish Ingredients
- chopped green onions
- cooked rice
Directions
- Preheat oven to 370 degrees Fahrenheit
- In a small pot, melt vegan butter and brown sugar. Add vanilla extract and walnuts. Stir until walnuts are coated with sauce
- On a baking sheet, lined with parchment paper, evenly distribute the coated walnuts. Cook walnuts in oven for 5-10 minutes. Watch so the walnuts do not burn. Set aside to cool
- Pull apart Lion's Mane mushroom into shrimp-like sized pieces
- Mix together Lion's Mane Batter ingredients in a bowl
- Mix together Creamy Maple Sauce ingredients and set aside
- Dip Lion's Mane Skrimpz into the batter
- Deep fry at 370 degrees Fahrenheit (I use grapeseed oil for frying) until golden brown and crispy
- Toss Skrimpz with sauce and candied walnuts
- Top with green onions and serve over rice
Shopping List
Candied Walnuts
- 1/2 cup brown sugar
- 2 Tbsp vegan butter
- 1 tsp vanilla extract
- 1 cup roughly chopped raw walnuts
Lion's Mane Skrimpz Batter
- 1/4 pound Lion's Mane mushroom
- 2/3 cup flour
- 2/3 cup corn starch
- 1 cup + 1 Tbsp sparkling water
- 2 tsp dried minced onion
- 2 tsp chili powder
- 1 tsp paprika
- 2 tsp dried minced garlic
- to taste salt & pepper
Creamy Maple Sauce
- 1/2 cup vegan mayonnaise
- 2 Tbsp maple syrup
- 2 Tbsp coconut cream
Garnish Ingredients
- chopped green onions
- cooked rice
Directions
- Preheat oven to 370 degrees Fahrenheit
- In a small pot, melt vegan butter and brown sugar. Add vanilla extract and walnuts. Stir until walnuts are coated with sauce
- On a baking sheet, lined with parchment paper, evenly distribute the coated walnuts. Cook walnuts in oven for 5-10 minutes. Watch so the walnuts do not burn. Set aside to cool
- Pull apart Lion's Mane mushroom into shrimp-like sized pieces
- Mix together Lion's Mane Batter ingredients in a bowl
- Mix together Creamy Maple Sauce ingredients and set aside
- Dip Lion's Mane Skrimpz into the batter
- Deep fry at 370 degrees Fahrenheit (I use grapeseed oil for frying) until golden brown and crispy
- Toss Skrimpz with sauce and candied walnuts
- Top with green onions and serve over rice
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