Deep Fried Vegan Oyster Mushroom Calamari

Instructions

1. To shred the mushrooms, tear strips from the cap downwards to end of the stem.
2. In a mixing bowl, gently mix the shredded oyster mushrooms with salt, pepper, paprika powder and minced garlic, and set aside.
3. Combine the almond milk, flour and salt in a small bowl, mix well and set aside.
4. Place 6 tbsp. of flour on a plate.
5. Arrange your benchtop so you have a bowl of shredded oyster mushrooms, a liquid mixture and a plate of plain flour next to each other.
6. Pour about 3cm of vegetable oil into a small non-stick saucepan and heat on high.
7. 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.
8. Take a piece of oyster mushroom, dip it into the batter and coat with flour, Put it gently into the boiling oil.
9. 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.
10. When they turn a nice golden colour they are ready.
11. Place them on paper towels and allow to drain and cool for 5 minutes.
12. Serve with freshly squeezed lime juice and your preferred sauce (sweet chilli sauce, vegan mayonnaise, vegan sour cream, other.