Vegan Calamari Lettuce Wraps
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
- 1/2 cup water
- 1/2 cup bread crumbs
- cilantro (optional)
- 1/8 easpoon salt
- calamari:
- 5-6 pieces trumpet mushrooms thinly sliced using a peeler or sliced horizontally, core removed using an apple corer
- 7 tablespoons glutinous rice flour
- 1/8 easpoon paprika (optional)
- cooking oil (for frying)
- lettuce wrap:
- 6-8 pieces lettuce leaves
- bowl of mushroom calamari
- 1/4 red onion slivered
- 1 roma tomato slivered seeds removed
- sauce of choice (i used assorted sauces like hoisi dijon mustard, and cocktail sauce)
- Carbohydrate 7.77384 g
- Cholesterol 0 mg
- Fat 0.5724 g
- Fiber 0.486 g
- Protein 1.4418 g
- Saturated Fat 0.129924 g
- Serving Size 1 1 -6 serving (35g)
- Sodium 80.0040000008014 mg
- Sugar 7.28784 g
- Trans Fat 0.109512 g
- Calories 43 calories
In a bowl, mix glutinous rice flour and water. Add salt and paprika and mix well.Prepare your frying station starting with the bowl of mushrooms, then bowl of glutinous rice flour mixture, and plate of bread crumbs.Heat a small frying pan over medium heat. Once hot enough, pour at least two inches of cooking oil.Test if the oil is hot enough by frying a small piece of mushroom. If it bubbles instantly, it's ready.Dip the mushroom in the sticky rice mixture then roll the mushroom on bread crumbs then fry it in hot oil until golden brown.Repeat steps for the rest of the mushrooms.Serve hot.Suggested Serving:Place 2-3 tablespoons of "calamari" mushrooms on lettuce leafTop with tomatoes, onions, and cilantro.Drizzle with your favorite sauce on top.
