Vegan Cajun Fried Shrimp with Rémoulade

1. For the rémoulade, into an empty jar add all ingredients and mix well. Seal with lid and refrigerate until needed.
2. For the shrimp, cut flat tops and bottoms off king oyster mushrooms. Trim each stem to a 3-inch long cylinder, then slice into quarters lengthwise. Place in a heatproof bowl and cover with just-boiled water. Cover with a plate and let soften for 5 minutes.
3. Drain mushrooms and let cool for a few minutes, then return to a dry bowl. Add flour and toss to coat all sides of mushrooms. Bend a strip of mushroom into a shrimp shape, threading a toothpick through to keep it in place. Repeat with remaining pieces of mushroom until there are 20 shrimps on toothpicks.
4. Fill a medium saucepan with 2-3 inches of sunflower oil and place over medium heat until it reaches 340 degrees.
5. For the batter, in a bowl, whisk all ingredients. Set aside.
6. For the dry coating, in a separate bowl, mix all ingredients.
7. Carefully dip shrimp into batter, then transfer to dry mixture to coat. Carefully lower into hot oil in batches of 5. Remove
from oil when crispy and lightly browned and drain on paper towels. Repeat with remaining shrimp. Carefully remove skewers.
8. Serve hot with rémoulade and lemon wedges for squeezing.