Mushroom Crackers – Vegan Alternative to Prawn Crackers

Mushroom Cracker

These vegan alternative to prawn crackers taste delicious! They require a bit of effort to make, but are well worth it for the knowledge they contain no colours or preservatives. 

The addition of shio koji means that these vegan crackers are just as delicious as the prawn version.


Mushroom Crackers

Vegan alternative to prawn crackers
Prep Time1 hr
Cook Time7 mins
Dehydrate12 hrs
Course: Snack
Cuisine: Fusion
Keyword: crackers


  • Dehydrator
  • Steamer
  • Deep fryer
  • Food Processor


  • 200 g chestnut mushroom
  • 150 ml shio koji approx 7% salt content
  • 75 g red onion
  • 1 tsp black pepper
  • 400 g Tapioca Flour
  • 100 ml water


  • Blend mushrooms, onion, shio koji and pepper to a puree
  • Add tapioca flour and water and mix
  • Place a layer of cling film onto a baking tray. Pour in a thin later of the mixture, then use a second layer of cling film to create as thin a layer of batter as possible
  • Steam for 7 minutes
  • Gently peel off the cling film
  • Place in a dehydrator and dehydrate until sheet is so brittle it snaps easily (mine took 12 hours at 50'C) Note: The bottom corners of this sheet are too thick, for the perfect cracker it should be transparent at this stage. Thick bits can still be fried, but they aren't as light and crispy.
  • Break the sheet into pieces (this sheet shows desired transparency)
  • Deep fry at 170'C until crackers puff and rise to the surface. Drain on a piece of kitchen towel and enjoy!
    Mushroom Cracker

Wild Garlic Preserved in Simmered Shio Koji

Wild garlic in shio koji

A twist on the Korean, Kkaennip Jorim – which normally uses perilla leaves. This version uses wild garlic, but you could use other similar leaves – like spinach, chard or the original perilla leaves.

I also used strained shio koji instead of soy sauce – creating a gluten free, soy free side dish. Strained shio koji is obtained by filtering out the rice solids from shio koji. This can be done with a strainer or filter, to produce a clear liquid. You could use a light soy sauce instead.

The finished product is a delicious side dish. Perfect simply served with plain boiled rice, or with a range of other Korean dishes.

Wild Garlic Preserved in Simmered Shio Koji

A twist of the Korean side dish Kkaennip Jorim, this side dish uses wild garlic instead of perilla leaves.
Prep Time5 mins
Cook Time15 mins
2 d
Course: Side Dish
Cuisine: Korean
Keyword: shio koji, wild garlic
Servings: 10


  • 150 ml strained shio koji Remove the rice solids from shio koji with a filter/strainer to create a clear liquid. Or use a light soy sauce.
  • 3 cloves garlic roughly chopped
  • 2 cm ginger peeled and roughly chopped
  • 4 spring onions chopped
  • 2 tbsp brown sugar
  • 1 tsp Korean chilli flakes
  • 200 g wild garlic


  • Add all the ingredients, except the wild garlic to a sauce pan and simmer for 15 minutes
  • Leave to cool
  • Transfer to a jar and then add the wild garlic
  • Add a weight, to ensure nothing floats above the surface
    Wild garlic in shio koji
  • Leave for at least two days, then enjoy as a side dish

Use Shio Koji to Make The Best Fried Chicken Ever!

More Tender, More Delicious, More Juicy

Shio koji has the ability to tenderise meat, whilst at the same time adding a depth of flavour. This means if you use it to marinade chicken you can create the tastiest chicken nuggets you’ve ever eaten!

The fantastic thing about shio koji is that it doesn’t alter the taste of the chicken – it just makes it taste more “chickeny!”  It adds a depth of savoury flavour (umami) that is irresistible.

The salt in the shio koji has the added benefit of brining the chicken at the same time – making the meat juicier.

The Science Behind It

Koji has the ability to break down the proteins in the chicken, converting them into a range of amino acids which are especially delicious. This breaking down of the proteins also makes the meat more tender.

First Make Shio Koji

To make shio koji, just mix:
Blend to form a smooth paste.
It can then be used immediately, or left to ferment for one week to improve the flavour. 

Adapt the Recipe to Your Taste

The nuggets are delicious without adding herbs and spices to the breadcrumbs, but you can adapt this recipe to use your favourite blends. It works equally well with the KFC blend of spices as it does with a Japanese karaage chicken.

Get Experimenting!

You can’t really go wrong with fried chicken – it tastes delicious whichever spices you decide to use!

Shio Koji Fried Chicken

Chicken marinated in shio koji and then breadcrumbed and deep fried for a succulent fried chicken,
Prep Time30 mins
Cook Time15 mins
Marinade Time8 hrs
Total Time8 hrs 45 mins
Course: Main Course
Cuisine: Fusion
Keyword: chicken, shio koji


  • 500 g Chicken, cut into bite sized pieces For best results we recommend chicken thigh, but wings, or even breast meat can be used.
  • 100 ml Shio Koji
  • 1 egg beaten
  • 100 g breadcrumbs You can use gluten free bread, if required
  • 100 g plain flour


  • Mix the chicken pieces with the shio koji until they are evenly coated.
  • Cover and leave to marinade in a fridge for at least 8 hours
  • Remove the chicken from the shio koji and dip each piece in the flour, then the egg, then finally the breadcrumbs
  • Fry the chicken pieces in a deep fat fryer until golden on the outside and cooked through.