Prep:

1. Clean the oyster mushrooms and tear them into bite-sized pieces.
2. In a bowl, combine black pepper, garlic powder, paprika, and vegan fish sauce. Toss the mushrooms in this marinade and let them sit for about 15-20 minutes.
3. Make the Sauce: In a small saucepan, combine the chopped Thai red chili, sugar, fish sauce, water, and lime juice. Stir well and simmer over low heat for a few minutes until the sugar dissolves. Set aside.
4. Make the Fried Garlic: In a pan, heat a bit of oil and sauté the minced garlic until golden and crispy. Drain the garlic and set aside.

Fry the Mushrooms:

1. In a shallow dish, mix rice flour and tapioca starch.
2. Heat vegetable oil in a pan for frying.
3. Dredge the marinated mushrooms in the flour mixture and fry in batches until they are golden and crispy. Drain on a paper towel.
   • Serve the vegan Vietnamese fish sauce mushroom wings garnished with chopped scallions and fried garlic.
4. Toss the fried mushrooms in the prepared sauce until evenly coated.
5. Serve hot as a flavorful appetizer or as part of a main meal. These vegan mushroom wings offer a delightful twist on the classic Vietnamese dish, packed with umami flavors and a satisfying crunch.