to prepare the mushroom shrimp

1. To shape king oyster mushroom stems into shrimp-like forms, start by slicing the stem into thick rounds, resembling scallop shapes. Then, visualize a wavy line similar to the dividing curve in a yin-yang symbol running through the center of each round.
2. Carefully cut along this imagined wavy line to split each round into two pieces, each resembling the curved shape of a shrimp. The cuts don’t need to be perfectly symmetrical, as slight variations can make them look more like natural shrimp.

to prepare the breading

1. In one bowl, add the rice flour.
2. In another bowl, whisk together the soy milk, vinegar and JUST Egg. Whisk together the flour, cornstarch, garlic and onion powders, then gently mix it together with the wet mixture. If the mixture is too thick, add in a little more soymilk, and be sure not to overmix.
3. In another bowl, add the panko.

to prepare the vegan shrimp

1. Place several inches of oil into a small cast iron pot or deep fryer and heat to 325-350 degrees.
2. Batter the vegan shrimp in small batches (I did them 3 or 4 at a time.) First, remove a mushroom from the water, press it into the rice flour, then dunk into the batter, let any excess drip off, then press it into the panko mixture until well and evenly coated.
3. Drop the mushrooms into the hot oil and fry until golden. Transfer to paper towels to drain while you fry the rest of the mushrooms.
4. Serve immediately with the bang bang sauce.