A Shrimpless Snack

These remind me a lot of a snack that I used to eat as a child. This plant-based version is so much better: all of the taste and none of the cruelty!

Preparation Time: 1 hour (including 30 minute refrigeration time)


(1-2 servings)

  • 120g of cooked white rice
  • 1 can of hearts of palm 220g, drained
  • 2 tablespoons cornstarch
  • 60g of whole wheat flour
  • 2 tablespoons of seaweed salt (don’t worry if you don’t have this though – just use extra seasoning!)
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 teaspoon paprika
  • 240ml of oil


In a food processor or blender, combine rice and hearts of palm. Blend until the mixture is smooth.

Transfer the mixture to a large bowl, and add all remaining ingredients except the oil. Mix until well incorporated.

Refrigerate the paste for 30 minutes to firm it up.

Transfer the mixture into a piping bag.

In a medium saucepan, heat ½ cup of oil.

Once the oil is hot, pipe small pieces of the mixture into the oil, resembling miniature churros.

Ensure they do not stick together and let them brown.

Use tongs to remove the pieces and place them on absorbent paper. Repeat until all the mixture is used.

Serve the shrimpless snack with a side of lemon and chipotle dressing. Enjoy!