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Vegan Chili Shrimp Stir Fry (Ebi Chili) - Okonomi Kitchen
6 ratings
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.
Ingredients
Produce
• 30 g Carrots
• 2 Garlic cloves, minced (8g)
• 1 tbsp Ginger
• 1 Green onion, finely sliced (12g)
Refrigerated
• 20 g Tofu, traditional medium firm
Canned Goods
• 2 1/2 2 tsp tsp Kombu dashi granule
• 1 tsp Mushroom stock, powder
Condiments
• 2 1/2 tbsp Ketchup
• 2 tsp Miso paste
Pasta & Grains
• 1/3 1 tbsp vital wheat gluten (45g)
• 10 pieces Size rice paper, small
Baking & Spices
• 3/8 tsp Black pepper
• 1 1/2 tsp Paprika
• 1 tsp Potato starch
• 1 tbsp Rice flour or chickpea flour, glutinous
• 3/4 tsp Salt
• 1/2 tbsp Sugar
Oils & Vinegars
• 2 tbsp Olive oil
• 1 tsp Rice vinegar
• 1 tsp Sesame oil
Beer, Wine & Liquor
• 1/2 tbsp Sake
Liquids
• 1/3 1 1/2 tbsp water (100ml)
Other
• 1-2 tsp Doubanjian (5g)
• 30g konjac, shredded