Create your own masterpieces with vegan prawn which is a versatile seafood alternative. If you overcook this, it will become rubbery, so it can be quite challenging to cook for some. There are lots of different vegan prawn varieties available in Asian supermarkets and their ingredients differ by brand. Some are made with taro powder, seaweed gum or soy beans and Asian seasoning.

My preparation of vegan prawn is with broccoli, with the contrasting colours of dish making it super appealing. You can use any vegetable to stir-fry per your choice. You can also use vegan prawn to make bee hoon, noodle, pasta, fried rice or starters.

Preparation time and cooking: 20 minutes         

Diet: Dairy free, nut free, vegan                            

Serving: Serves 4

Ingredients

• 2 cups broccoli florets
• 200g vegan prawn or vegan shrimp
• 3 garlic cloves, chopped
• 1tsp finely sliced ginger
• ½tsp salt
• 3tbsp oil
• 2tbsp soy sauce
• 1tbsp oyster sauce
• ½tsp white pepper
• 1tsp corn starch
• 2tbsp water
• ½tsp sesame seeds
• ½ tbsp chopped spring onions

Instructions

1. Clean and cook the broccoli florets in boiling water for 2 minutes with salt and a tsp of oil.
2. Cook vegan prawn in boiling water for 5-6 minutes.
3. In a wok, add 2tbsp oil and minced garlic and ginger and cook for a minute.
4. Add soy sauce and oyster sauce.
5. Bring the mixture to boil then add the cooked broccoli and prawn and stir well.
6. Separately, add 1 tsp corn starch with 2 tbsp water and mix well. Add this with the prawns and broccoli and cook for another 3 minutes until the sauce thickens.
7. Add the white pepper and mix well.
8. Garnish with sesame seeds and spring onions to serve.