Slice the tops off the mushrooms- save those for another dish. Then, slice the mushrooms in to scallop size pieces and then carefully cut a wavy line down the middle to create "shrimp" like pieces. Soak in a bowl of water for 15 minutes.
Whisk together the soy milk, apple cider vinegar and all purpose flour together in a small bowl. Set aside.
Stir together the panko breadcrumbs and the seasonings together in a separate small bowl.
Drain and dry the oyster mushroom pieces. Then, dip each piece in the wet batter and then in to the dry. Assign one hand to the wet and the other hand to the dry to ensure the dry batter doesn't start to clump together- if this happens, the batter won't stick to the mushroom.
Transfer them to a baking sheet while the remaining mushrooms get battered.
Add the oil to a frying pan until the base of the pan is coated in a layer of oil and heat on medium-high.
When the oil is hot, add the shrimp in batches and fry until crispy and golden brown. They cook fast so keep an eye on them! Drain on a wire rack to drain off excess oil and continue to fry the remaining shrimp.
Serve and enjoy with a sauce of your choice.