In a medium-sized bowl, combine the vital wheat gluten, pepper, salt, everything seasoning, nori, and paprika.

Make a well in the center and add the shredded heart of palm, the brine from the heart of palm can, soy sauce, and miso (if using).

Mix together with a spoon to form a scraggly-looking dough.

Use your hands to gently knead the dough. As you knead it should moisten further and no longer look dry. *See notes if the dough still looks dry.

Divide the dough into 14-18 equal-sized pieces, depending on how large you want the vegan prawns to be.

Use your hands to roll each ball of dough into a tapered cylinder shape that is narrower at one end. Use your forefinger to curve the dough into a “C” shape. *The dough may not hold its shape well at this point, but once the seitan is breaded it can be reshaped.

Place the shaped vegan shrimp onto a parchment-lined baking sheet, air fryer basket, or plate.

Prep the breading: Gather 2 shallow bowls and one small bowl. Mix together the egg mixture in the small bowl. Pour the cornstarch into one of the shallow bowls. And pour the panko and paprika into the other shallow bowl.

Dip one vegan prawn into the cornstarch, coating it lightly. Then quickly dip it into the vegan egg. Place it in the panko mixture and roll the prawn around until completely coated. Reshape the vegan shrimp into a C-shape if needed.

Place back on the parchment-lined baking sheet or air fryer basket and repeat with the remaining vegan shrimp.

Air Fryer: preheat to 400F or 204C. Measure out 1 tbsp of neutral oil and brush all the prawns generously with oil. Air fry for 9 minutes or until golden brown.

Baking: preheat to 450F or 232C. Measure out 1 tbsp of neutral oil and brush all the prawns generously with oil. Bake for 9-10 minutes or until golden brown.

Frying: heat 3-4 inches of oil in a heavy-bottomed pot over medium heat until it reaches around 350 - 375F.

Small bubbles should form around a spoon or utensil that is dipped in the oil. Carefully insert 2-3 vegan shrimp at a time into the oil. Cook for about 2 minutes per side or until golden in color. Remove from the oil and let them drain on a paper towel-lined plate.

Serve warm with your favorite sauce!