Vegan Chamoru Shrimp Patties or vegan buñelos uhang (boo-neh-los oo-hang), is another Guam favorite! Crispy on the outside, soft and fluffy on the inside. These savory morsels are so delicious and taste almost the same as the original. So easy to make, that you can bring it to your next fiesta or party!
Vegan Chamoru Shrimp Patties are a type of fritter. Fritters are usually made with a variety of vegetables, battered, and deep-fried. The Chamoru shrimp patty is an adaptation of the American fritters. The addition of shrimp is what makes this dish unique to Guam. Usually served as an appetizer, but you will find that it is filling enough be also be served as a main dish!
If you prefer to try a sweet version, then you’ll also love my Buñelos Åga (Chamoru Banana Donuts).
✨Why You’ll Love This Recipe
- You get a taste of Guam right in your own home.
- Simple and easy recipe. Vegan Chamoru shrimp patties are easy to whip up and fry.
- Made with simple ingredients! This recipe uses accessible ingredients. Most of which you might already have in your kitchen.
✏️Ingredient Notes
- Aromatics - A blend of garlic and onion is the foundation of this dish and will get you started on the right foot!
- Frozen vegetables - Using a mix of frozen peas, carrots, and sweet corn is the main star in this recipe.
- Old Bay Seasoning - Not a typical seasoning found in the original recipe. But, adding this gives the essence of “seafood” within the dish. It’s what will bring these vegan chamoru shrimp patties to life. I would not recommend skipping this ingredient.
- Soymilk & white vinegar - Combining these two will create a vegan buttermilk. This will act as a binder and give these patties its lift and fluffiness.
See the recipe card below for a full list of ingredients and measurements.
📝Substitutions & Variations
- Green beans, carrots, and sweet corn are most commonly used in Chamoru shrimp patties. But, feel free to use any vegetables you like.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
🍴How to Make Vegan Chamoru Shrimp Patties
Step 1: Combine soy milk and white vinegar in a small bowl. Set aside for a few seconds to curdle. This will be your vegan buttermilk
Step 2: In a separate bowl, combine the all-purpose flour, baking powder, salt, pepper, and Old Bay seasoning.
Step 3: Pour the vegan buttermilk into the bowl with the dry ingredients. Whisk everything together until there are no pockets of dry flour left. Then, add the diced onions, minced garlic, thawed peas, carrots, and sweet corn to the batter. Fold all the ingredients together until all the vegetables are evenly distributed.
Step 4: Fill a medium-sized saucepan with 4-inches of oil. With a food thermometer, heat the oil until it has reached 375° Fahrenheit. Once the oil reaches 375° Fahrenheit, fry 4-5 scoops of batter at a time. Fry for 2 minutes and 30 seconds on each side, or a total of 5 minutes. The patties should be golden brown.
Step 5:. With a spider strainer, remove the patties from the oil. Place them on the wire cooling rack to allow excess oil to drain off. Repeat with the remaining batter.
Step 6: Allow the vegan Chamoru patties to cool before serving!
⭐Expert Tips
- Be careful with hot oil. This recipe requires you to deep-fry, so you’ll want to be extra careful when cooking with hot oil. Gently drop the batter close to the oil to reduce any chance of splashing.
- Use a food thermometer. You’ll want to keep your oil at a stable 375° Fahrenheit. This will help gauge how hot your oil is and how to adjust your heat.
- An alternative way to check oil temperature. Take one end of a wooden skewer (not a toothpick) or a wooden spoon and dip it in the oil. If bubbles are forming around it and they float up, your oil is ready, if it's bubbling vigorously, it's too hot. This method doesn’t guarantee an accurate reading.
- Use a wire rack with a rimmed baking sheet underneath to drain out any excess oil! This will keep the vegan chamoru shrimp patties from sitting in oil and keep them crispy for longer.
💭Common Questions
I have not tried it myself, but it's important to note that the batter is quite runny, almost like pancake batter. If you divide the batter into silicone cupcake liners, it may be possible to cook it that way. I can't guarantee the outcome or if it will taste the same, but if you decide to try it, please let me know how it turns out!
I have not tried it myself, but you could try using a 1:1 gluten-free flour. But, I can’t guarantee the outcome. If you decide to try it, please let me know how it turns out!
🥣Storage & Reheating
- If you have leftovers, you can store them in the fridge for up to 3 days in an airtight container.
- If you want to keep their crispiness, you can reheat them in the oven at 400° Fahrenheit for 8-10 minutes. Keep an eye on them to prevent them from burning. Alternatively, you can microwave them.
Did you try this recipe? Please leave a 5-star ⭐️ rating and comment below! Tag @flouredframe on Instagram & Facebook!
📖 Recipe
Vegan Chamoru Shrimp Patties (Buñelos Uhang)
Equipment
- Measuring cups
- Measuring spoons
- Chopping Board
- Sharp knife
- Mixing bowls
- Whisk
- Small cookie scoop
- Food thermometer highly recommended
- Spider strainer
- Wire cooling rack
- Rimmed baking sheet
Ingredients
- 1 cup unsweetened soy milk (or any non-dairy milk of your choice)
- 1 tablespoon white vinegar
- ¼ onion (roughly diced)
- 3 garlic (roughly minced)
- 1 cup all-purpose flour (leveled and sifted)
- 1 teaspoon baking powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon Old Bay Seasoning
- 1 cup Frozen peas and carrots (defrosted)
- ½ cup Frozen sweet corn (defrosted)
- Oil (for frying)
Instructions
- Combine soy milk and white vinegar in a small bowl. Set aside for a few seconds to curdle. This will be your vegan buttermilk
- In a separate bowl, combine the all-purpose flour, baking powder, salt, pepper, and Old Bay seasoning.
- Pour the vegan buttermilk into the bowl with the dry ingredients. Whisk everything together until there are no pockets of dry flour left. Then, add the diced onions, minced garlic, thawed peas, carrots, and sweet corn to the batter. Fold all the ingredients together until all the vegetables are evenly distributed.
- Fill a medium-sized saucepan with 4-inches of oil. With a food thermometer, heat the oil until it has reached 375° Fahrenheit. Once the oil reaches 375° Fahrenheit, fry 4-5 scoops of batter at a time. Fry for 2 minutes and 30 seconds on each side, or a total of 5 minutes. The patties should be a deep golden brown
- With a spider strainer, remove the vegan chamoru shrimp patties from the oil, and place them on the wire cooling rack to allow excess oil to drain off. Repeat with the remaining batter. Allow the vegan Chamoru patties to cool before serving!
Notes
- An alternative way to check oil temperature. Take one end of a wooden skewer (not a toothpick) or a wooden spoon and dip it in the oil. If bubbles are forming around it and they float up, your oil is ready, if it's bubbling vigorously, it's too hot. This method doesn’t guarantee an accurate reading.
- You may have to adjust the heat to keep it at the right temperature.
- If you have leftovers, you can store them in the fridge for up to 3 days in an airtight container.
- If you want to keep their crispiness, you can reheat them in the oven at 400° Fahrenheit for 8-10 minutes. Keep an eye on them to prevent them from burning. Alternatively, you can microwave them.
- This recipe is specifically designed for deep frying. If you decide to try cooking it in an air fryer, please let me know how it turns out!
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