Name: Coconut-Crusted ’Shrimp’
Prep time: 25 min
Cook time: 15 min
Yield: 6
Ingredients: FOR THE COCKTAIL SAUCE (OPTIONAL); 120g ketchup; 45ml vegan horseradish; 20ml apple cider vinegar; Hot sauce, to taste (optional); FOR THE SOY CURLS; 240ml vegetable stock; 15ml lemon juice; 15ml white miso paste; 1 tsp paprika; ½ tsp garlic powder; ¼ tsp salt; 185g dry soy curls; FOR THE COCONUT PANKO COATING; 65g plain flour; ½ tsp salt; ¼ tsp ground black pepper; 120ml warm water, plus more as needed; 4 tsp ground chia or ground flax; 80g unsweetened shredded coconut; 45g panko breadcrumbs; Light oil, for frying

VMG Recipes