CRISPY TEMPEH FRITTERS

What is tempeh?  According to my mere knowledge of tempeh, its origin is from Indonesia.  Made from soybeans into a cake by natural culturing and fermentation.

It is firm in texture and high in nutrition,  widely as a staple source of protein in vegetarian cuisine.  Tempeh keeps well in room temperature for 2-3 days. Was told not to keep it in the refrigerator which is moist and damp.  

I have used it to cook curries and in several vegetarian dishes.  Here, it is coated with batter and deep fried until crispy and serve with a sweet, sour and spicy dipping sauce.

These fritters makes a great snack for afternoon tea and best to eat them right after frying while still hot.

Ingredients

2 pieces [250 gm] tempeh [fermented soybean cake]

1 tbsp each chopped red chilli and spring onion

Batter [combined into a batter]

100 gm seasoned all purpose flour [spicy or non-spicy]

sugar to taste

2 tbsp oil

water

Dipping Sauce [combined]

2 tbsp chilli sauce

2 tbsp tomato sauce

2 tbsp plum sauce

1 tbsp lime juice

dash of salt and ground black pepper to taste

1. Combine batter ingredients into a runny consistency.  
2. Cut tempeh into bite size pieces.  
3. Heat up oil until just hot.  Dip tempeh slices into batter and deep fry until crispy and golden in colour.
4. Dish up and drain off excess oil.
5. Serve immediately with dipping sauce.