Crisp fried tempe

• 350 g (12 oz) tempe
• 8 shallots
• 2 <

Cut the tempe into thin small squares. Crush the shallots and garlic into a fairly smooth paste. Deep-fry the tempe in oil until it is golden brown and crisp; drain the slices, and keep them warm.

Put 2 tablespoonfuls of oil in a wok, fry the shallots and garlic paste for 1 minute, and add c