Tag: Shrimps

• Vegan Fisherman Shrimps
• Fresh lettuce or leafy greens of choice
• Strips of raw Thai chili pepper
• Salty soy sauce
• Sweet soy sauce / ketjap manis
• Sriracha, sambal, or other hot sauce
• Water (optional)
• Lemon juice (optional)
• Sugar (optional)
• Strips of green onions (optional)
• Chopped peanuts (optional)

Preparation

• Deep frying (recommended):
  the best results are obtained by frying Vegan Fisherman products in vegetable frying oil (180 °C) for 2 – 4 minutes.
• In the electric oven (220 °C) or hot air/ fan oven (200 °C): bake for 13 – 15 minutes, preferably with 10% steam (if possible).
• In Airfryer: 15 minutes at 180 °C. Don’t forget to turn regularly. High- speed oven
• In the frying pan: Bake until brown on all sides within 6-8 minutes with plenty of oil or vegetable butter/ margarine.

Pluck the greenest leaves from the lettuce or choose your favourite, raw, leafy greens, like spinach or pak choi. Wash and dress the leaves and prep themlike a welcoming bed on a plate or platter. Bake, stir-fry or deep-fry the Vegan Fisherman Shrimps as described on the box, and garnish with freshly cut strips of chilli pepper. Sliced spring onions and peanuts also complement this dish like a charm.

Start preparing the dip with a combination of salty soy sauce and sweet soy sauce (ketjap). Add sriracha, sambal (chilli paste), or any other hot sauce if you like it spicy. Went a bit overboard? Ouch! We got you: add sugar, water, and/or lemon juice to make the sauce milder. Not hot enough for you? You know what to do … More is more!

Preparation

• Deep frying (recommended):
  the best results are obtained by frying Vegan Fisherman products in vegetable frying oil (180 °C) for 2 – 4 minutes.
• In the electric oven (220 °C) or hot air/ fan oven (200 °C): bake for 13 – 15 minutes, preferably with 10% steam (if possible).
• In Airfryer: 15 minutes at 180 °C. Don’t forget to turn regularly. High- speed oven
• In the frying pan: Bake until brown on all sides within 6-8 minutes with plenty of oil or vegetable butter/ margarine.

Swimming amongst the fresh green waves of various lettuce types, mixed with sliced pickles and creamy avocado, finished with an exciting dressing, the shrimps fit their crunchy title of honour well. The Vegan Fisherman Shrimps make a golden combo with a freshly cut and colourful rainbow salad. They, too, are the healthy, nutrition-rich component that completes every filling meal salad. Fish need to swim, so why not in an ocean full of veggies? 

Preparation

• Deep frying (recommended):
  the best results are obtained by frying Vegan Fisherman products in vegetable frying oil (180 °C) for 2 – 4 minutes.
• In the electric oven (220 °C) or hot air/ fan oven (200 °C): bake for 13 – 15 minutes, preferably with 10% steam (if possible).
• In Airfryer: 15 minutes at 180 °C. Don’t forget to turn regularly. High- speed oven
• In the frying pan: Bake until brown on all sides within 6-8 minutes with plenty of oil or vegetable butter/ margarine.

Drape the crunchy Vegan Fisherman vegan shrimps on top of a noodle combi, made of stir-fried zucchini (‘zoodles’), prepared on high temperatures with bamboo slices, spring onions, a mélange of spices and a red pepper to create a light meal with a spicy finish!

Less spicy, more bite? Replace the pepper by peanuts and shredded coconut. Looking for more heavy-duty food for big and hungry? Replace the vegetable zoodles by rice noodles or dense wheat noodles.

Preparation

• Deep frying (recommended):
  the best results are obtained by frying Vegan Fisherman products in vegetable frying oil (180 °C) for 2 – 4 minutes.
• In the electric oven (220 °C) or hot air/ fan oven (200 °C): bake for 13 – 15 minutes, preferably with 10% steam (if possible).
• In Airfryer: 15 minutes at 180 °C. Don’t forget to turn regularly. High- speed oven
• In the frying pan: Bake until brown on all sides within 6-8 minutes with plenty of oil or vegetable butter/ margarine.

Crispy tacos with Vegan Fisherman vegan shrimps! The crunchy shrimps are carried by a team of wakame seaweed and sprouts, plus a bunch of young and spicy cress plants and edible flowers. Serve with tzatziki made of vegan yogurt, grated cucumber, lemon, dill, and garlic for an explosion of both taste and texture!