Ingredients
For deep-frying: vegetable oil, plus 2 tbsp extra
400 gm tempeh (see note), halved lengthways and thinly sliced
4 golden shallots, thinly sliced
2 garlic cloves, thinly sliced
2 long red chillies, thinly sliced
10 gm (2cm piece) galangal, thinly sliced
½ tsp shrimp paste, roasted
2 tbsp dark palm sugar
50 gm tamarind pulp, mixed with 200ml water, strained, solids discarded
To serve: thinly sliced birdseye chillies
Preparation method
Heat oil in a deep saucepan to 175C. Deep-fry tempeh in batches, turning occasionally, until golden and crisp (2-3 minutes; be careful as hot oil will spit). Drain on absorbent paper, set aside.
Heat 2 tbsp oil in a wok over medium heat, add shallot, garlic, chilli, galangal and shrimp paste and stir-fry until fragrant (2-3 minutes). Add palm sugar and stir over low-medium heat until dissolved (1-2 minutes). Add tamarind paste and deep-fried tempeh and stir frequently until sauce is reduced and caramelised (5-6 minutes). Season to taste and serve scattered with chilli to taste.
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