Vegan CHamoru Shrimp Patties or Bunelos Uhang (boo-neh-los oo-hang), another Guam favorite! Oh so crispy on the outside, and soft and fluffy on the inside. These savory morsels are so delicious and taste almost exactly the same as the original. So easy to make, that you can bring it to your next fiesta!
- 1 cup – unsweetened soy milk or any non-dairy milk
- 1 tablespoon – vinegar
- ¼ yellow onion, roughly diced
- 3 garlic cloves, roughly minced
- 1 cup – all-purpose flour, leveled and sifted
- 1 teaspoon – baking powder
- 1 teaspoon – black pepper
- 1 teaspoon – sea salt
- 1 teaspoon – old bay seasoning
- 1 cup frozen peas and carrots, defrosted
- 1/2 cup – frozen sweet corn. defrosted
- Oil, for frying
- Measuring cups
- Measuring spoons
- Sharp knife
- Chopping board
- Medium mixing bowl
- Large pot or dutch oven
- Small cookie scooper (sub for a tablespoon or large dinner spoon)
- Spider strainer
- Wire cooling rack with a baking sheet underneath
- Mix soy milk and vinegar until well combined. The soy milk will thicken, set aside for 5 minutes to curdle.
- While you wait, chop up the onions and garlic, and defrost the frozen vegetables. Set aside until ready to use.
- In a medium mixing bowl, add the all-purpose flour, baking powder, salt, pepper, old bay seasoning, mix to combine.
- Add in onions, garlic, defrosted peas and carrots, defrosted corn, and soymilk mixture. Stir until it creates a thick batter. It should be a bit thicker than pancake batter. See notes
- Fill a large pot with oil, and place over medium-high heat. Have enough oil so that the patties can float as they cook.
- Using a cookie scoop or a heaping spoonful of the batter, and gently drop it into the oil. Cook about 3-4 at a time. Be careful of the splatter, and do not overcrowd the pan.
- Flip the patties when one side is golden brown, and continue cooking until the other side is golden brown.
- After frying the patties place them on a cooling rack with a baking sheet underneath or a plate with a paper towel to drain the excess oil. Allow them to cool before serving. Enjoy!
- Combining soymilk and vinegar creates vegan buttermilk.
- If your batter is too runny, add a tablespoon of flour at a time until you get the right consistency. If it’s too thick, almost like dough, add a tablespoon of soy milk at a time until you get the right consistency.
- If you have a thermometer, heat oil to 350° degrees Fahrenheit. If you don’t have a thermometer, you can get an approximate idea of the temperature of the oil by dropping a small piece of batter into it. If the oil around the batter bubbles aggressively and the test piece floats, but doesn’t instantly brown or blacken, it’s about right. Another thing to note is that if the oil is not ready, the batter will soak up all the oil.
- I have not tested these in an air fryer, as I do not own one, however, this batter is too loose to cook in an air fryer.
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