Remove the stalks of the mushrooms by cutting them with a knife. Then slice the musrooms in discs.

Try to slice the musrooms in a S shape (which resembles the shrimp)

Add dairy-free milk and the flour to a mixing bowl and mix together.

In a separate bowl add the breadcrumbs, onion powder, garlic powder, paprika, seaweed salt and ground black pepper and mix together.

Dip the mushroom slices in batches into the batter, making sure they are well coated.

Then transfer it to the breadcrumbs and roll the mushroom slices in the breadcrumbs making sure they are well coated on all sides.

Transfer them to the baking sheet or a plate and then continue with the rest of the mushroom slices until they are all battered and coated in breadcrumbs.

Add just enough sesame oil to your frying pan so that the bottom is well coated and heat on medium high heat.

Once the oil is hot, add only as much vegan coated mushrooms as will comfortably fit, making sure the pan isn't too crowded, there should be space between each piece.

Fry for around 1-2 minutes on each side until golden brown.

Repeat with the next batch.

You can use a kitchen paper to absorb the excess oil.

Enjoy!