Yes you read that right, vegan shrimp are a thing. I’ve been buying my at an Asian grocery store in the Netherlands. After doing some digging I’ve found that more Asian grocery stores around the world sell this product. You should find it in the freezer section. Now let’s make some vegan curry shrimp.
As promised on my Instagram I’ll be creating a couple of recipes using these meat/fish alternatives to show you just how delicious they can be. One thing that can no longer be denied is that our species consumes way to much meat and we need to drastically reduce that consumption. We’ve seen what it does to the amazon. So I invite you to try these recipes with your non vegan family and friends.
The texture of this product comes very close to that of shrimp, so it’s great for non vegans. I’ve served it to a couple of non vegan family members and friends who were pleasantly surprised. There are plenty of ways of peparing these vegan shrimp. Below I share with you one of these ways so you can try it for yourself.
One of my favourite shrimp dishes from before I went vegan was a coconut curry shrimp dish. I also love the Surinamese version with lots of pepper, yardlong bean (kouseband) and rice. Today I’m making a fusion by making a coconut curry sauce and adding adjuma and yardlong bean.
If you aren’t able to find yardlong bean you can switch it our for any green of choice, for example sugar snaps and broccoli. Adjuma pepper is hot and not always easy to come by, therefor you can use habanero or chili pepper instead. Just adding a generous amount of black pepper would work out too. I personally find that the aroma of the adjuma adds extra depth of flavour.