Who said that to enjoy the taste of the sea you necessarily need fish? This special fry is proof that flavors can also be evoked with completely plant-based ingredients.
Vegetables and plant-based alternatives are dressed with a golden and fragrant batter, King Oyster Mushrooms and cubes of Textured Pea Protein (find them at the link), releasing aromas reminiscent of summer evenings by the sea. This recipe is a convivial dish, perfect to share as an appetizer, finger food, or delicious 100% plant-based main course.
The sea flavor fry is perfect for those looking for a vegan, creative, and irresistible alternative, capable of impressing even the most traditionalist guests. Crispy on the outside, soft on the inside, with that hint of sea that conquers at first bite, it pairs well with citrus sauces, fresh salads, and a good glass of white wine or sparkling wine.
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.1 oz Cubes of textured pea protein (weighed dry)
- 3.5 oz King oyster mushrooms (sliced and cleaned)
- 2 cups boiling water
- 0.7 oz pickled capers (drained)
- 0.2 oz nori seaweed (already shredded or in sheets)
- 2 tablespoons soy sauce
- 1 tablespoon vegetable broth cube (powdered or granulated)
- juice of 1/2 lemon
- 1 cup marinade water
- 1.5 cups flour
- 1/2 teaspoon fine salt
- 1/2 teaspoon garlic powder
- a few pinches 5 seaweed mix (optional)
- 1/2 teaspoon instant baking powder for savory preparations
- as required sunflower seed oil
- Lemon slices (for serving the dish)
Steps
In a bowl, place the boiling water and all the ingredients for the marinade. Add the cubes of textured pea protein and let them rehydrate and marinate for at least 1 hour. (The marination can be extended if time permits).
Once the marinating time is over, squeeze the pea nuggets and save the marinade liquid. In a mix, put 1 cup of marinade liquid (if necessary, supplement the dose with plain water), add the capers and seaweed from the same marinade, the flour, and the other ingredients for the batter. Blend everything until the seaweed and capers are finely chopped and the batter mixture is smooth and homogeneous. Let it rest for 10 minutes.
Meanwhile, prepare the nuggets for frying and the king oyster mushrooms cut into pieces and irregular strips. Place the pan with the sunflower seed oil over medium-low heat and heat it. To check if the oil is hot enough, dip the tip of a wooden skewer into the pan; if the stick sizzles with bubbles all around, it is ready.
Dip 15-20 nuggets at a time in the batter, coat them well with the mixture, then with a teaspoon, slightly drain them and fry them in the pan. Do the same with the king oyster mushrooms.
The cooking will be quick, just enough time for the batter to fry and become golden on all sides of the pea protein nuggets and mushrooms, about 2 minutes.
With a spider ladle, drain the sea flavor fry from the pan and lay it on paper towels to eliminate excess oil.
Serve them still hot, sprinkling fresh lemon over them and serving with lemon slices to garnish the dish.
