Vegan chickenwings
Hot India, Chili+Mango, Würzstoff
vegan
main course
medium
Torben Ebert
Ingredients for 4 persons
Hint
- 1 tbsp TOMAMI Hot India
- 1-2 dashes of TOMAMI Chili+Mango
- 1 tbsp Sriracha Sauce or Sweet Chili
- 250 g vegan mayonnaise
- 1 pinch salt
- 500 g oyster mushrooms or 500 g blanched cauliflower florets
- 500 ml soy milk (or other plant-based alternative)
- 260 g wheat flour type 550
- 5 dashes of TOMAMI Würzstoff
- 2 tsp salt
- 150 g wheat flour type 550
- 50 g panko
- 3 tablespoons Cajun spice
- 1 tsp salt
- 1 l rapeseed or sunflower oil
Preparation
Mix together TOMAMI Hot India, TOMAMI Chili+Mango, Sriracha sauce, a pinch of salt and the mayonnaise and set the mixture aside.
Make a batter from soy milk, wheat flour, seasoning and salt. To do this, mix the ingredients with a whisk or in a mixer to form a homogeneous mass. Set aside for 10 minutes.
Meanwhile in a bowl, evenly combine the flour, panko, Cajun seasoning, and salt.
Heat the oil to about 170°C in a saucepan. It is best to keep checking the temperature with a thermometer, if a deep fryer is not available.
Pluck the mushrooms into quite large pieces and cover them evenly in the batter. (Do the same with the blanched cauliflower florets.)
Add the panko breadicrumbs and fry until golden brown.
Drain on paper towels and serve with the spicy hot sauce.
With our TOMAMI products it is very easy to create hearty umami notes that harmonize perfectly with the oyster mushrooms (or the cauliflower).
