Vegan Chili Shrimp Stir Fry (Ebi Chili)

Name: Vegan Chili Shrimp Stir Fry (Ebi Chili)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Asian, Japanese
Ingredients: 1/3 + 1 tbsp vital wheat gluten (45g); 1 tbsp glutinous rice flour OR chickpea flour (15g // I used a combination of both ); 30g konjac, shredded; 30g carrots, grated; 20g traditional / medium firm tofu; 2 tsp miso paste (8g); 1 1/2 + 2 tsp tsp kombu dashi granules, divided (4g); 1/2 tsp salt; 1/4 tsp black pepper, optional; 2 tsp kombu dashi granules; 2 tbsp olive oil (30ml); 1 1/2 tsp paprika (6g); 10 pieces small size rice paper (or yuba sheets); 2 garlic cloves, minced (8g); 1 tbsp ginger, minced (12g); 2 1/2 tbsp ketchup (37g); 1-2 tsp Doubanjian (5g); 1/2 tbsp sake (7ml); 1/4 tsp salt; 1/3 + 1 1/2 tbsp water (100ml); 1 tsp mushroom stock powder (7g); 1/2 tbsp sugar (6g); 1/8 tsp black pepper; 1 tsp rice vinegar (5g // or apple cider vinegar); 1 green onion, finely sliced (12g); 1 tsp potato starch (3g) + 1 tbsp water (15ml), mixed together; 1 tsp sesame oil (5ml)

Instructions

Prep:30minCook:1h

Learn how to make vegan 'shrimp' from scratch with seitan and rice papers! These vegan prawns stir fried and then coated in a sweet and spicy Japanese chili sauce.

Updated at: Thu, 20 Mar 2025 14:16:02 GMT