Thai Tempeh Cakes with Sweet Chili Dipping Sauce

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Thai Tempeh Cakes with Sweet Chili Dipping Sauce

 

1 lemon grass stalk, outer leaves removed and inside

finely chopped

2 garlic cloves, chopped

2 scallions, finely chopped

2 shallots, finely chopped

2 fresh red chilies, seeded and finely chopped

1 inch piece fresh root ginger, finely chopped

4 tablespoons chopped fresh coriander, plus extra for

garnish

9 ozs. tempeh, thawed if frozen, sliced

1 tablespoon fresh lime juice

1 teaspoon granulated sugar

3 tablespoons plain flour

1 large egg, lightly beaten

salt and freshly ground black pepper

vegetable oil, for frying

 

For the dipping sauce:

3 tablespoons mirin or white wine

3 tablespoons white wine vinegar

2 scallions, thinly sliced

1 tablespoon granulated sugar

2 fresh red chilies, seeded and finely chopped

2 tablespoons chopped fresh coriander

large pinch of salt

 

Make the dipping sauce. Mix together the mirin,

vinegar, scallions, sugar, chilies, coriander and salt

in a small bowl. Cover with clear film (plastic wrap)

and set aside until ready to serve.

Place the lemon grass, garlic, scallions, shallots,

chilies, ginger and coriander in a food processor or

blender, then process to a coarse paste. Add the

tempeh, lime juice and sugar and process until

combined. Add the flour and egg, with salt and pepper

to taste. Process again until the mixture forms a

coarse, sticky paste.

Scrape the paste into a bowl. Take one-eighth of the

mixture at a time and form it into rounds with your

hands. Heat a little oil in a large frying pan. Fry

the tempeh cakes for 5 to 6 minutes, turning once,

until golden. Drain on kitchen paper. Transfer to a

platter, garnish and serve with the sauce. Makes eight.

 

 

 

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