Fried Mock Shrimp

Here I am again one more time trying to convince the readers to get into the habit of eating vegetables. This recipe includes some root vegetables. I use some veggie burgers to have some protein to support these recipes. I make my own burgers, but good store-bought brands will do. This "shrimp" dish can be served as an appetizer or a main dish with a cup of soup or a bowl of salad. Nothing is so fast and easy as to create a simple healthy meal like this one.

Ingredients:
2 sheets of dried bean curd, soaked in water, drained, and allowed to dry
A few strands of spaghetti, cooked
1 shallot, sliced
1/4 cup leek, chopped
1 clove garlic, minced
1 carrot, cut into thin strips
2 oz daikon, cut into strips
1 large king oyster mushroom, cut into strips
2 veggie burgers, cut into strips
1/4 tsp salt
1/8 tsp of black pepper
1/4 tsp cayenne
Annatto oil for color or red color
Coconut oil or peanut oil for frying

Soy dipping sauce

Directions:
In a sauté pan, heat 2 tbs oil. Stir in shallot and leek, and cook for a few minutes. Add garlic, stir, and cook on low heat until fragrant. Add mushrooms and cook for 2 minutes.
Bring a pot of water to boil. Blanch the daikon and carrots.
In a mixing bowl, combine the cut veggie burgers, the shallot-garlic mixture, and blanched vegetables.  Season with salt, pepper, and a little sugar (1/4 tsp)
Cut the soaked sheets of bean curd into 10 small square sheets (about 5” x 5”).
Lay each small sheet of bean curd on the countertop. Fill each sheet with a few carrots, daikon, mushrooms, strip of burger. Fold the bean curd to cover the vegetables. Make a shape look like a big prawn. Secure the “prawn” with pasta by tying the tail of the prawn.
Dip a pastry brush in the oil and brush over the prawn.

In a deep skillet, add about 1 cup of oil.  Fry prawn until golden brown. Serve.