Thai Tempeh Cakes with Sweet Chilli Dipping Sauce

Name: Thai Tempeh Cakes with Sweet Chilli Dipping Sauce
Yield: Makes Eight
Cuisine: Thai
Ingredients: salt and freshly ground black pepper; 2 spring onions (scallions), finely chopped; 2 garlic cloves, chopped; vegetable oil, for frying; 45 ml/3 tbsp plain (all-purpose) flour; 5 ml/1 tsp granulated sugar; 45 ml/3 tbsp mirin (see Cook’s Tip); 2 shallots, finely chopped; 2 fresh red chillies, seeded and finely chopped; 250 g/9 oz/2¼ cups tempeh, thawed if frozen, sliced; 60 ml/4 tbsp chopped fresh coriander (cilantro), plus extra to garnish; large pinch of salt; 15 ml/1 tbsp fresh lime juice; 2 spring onions (scallions), thinly sliced; 45 ml/3 tbsp white wine vinegar; 1 lemon grass stalk, outer leaves removed and inside finely chopped; 15 ml/1 tbsp granulated sugar; 30 ml/2 tbsp chopped fresh coriander (cilantro); 2.5 cm/1 in piece fresh root ginger, finely chopped; 1 large (US extra large) egg, lightly beaten

Preparation info

Makes
Eight

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Made from soya beans, tempeh is similar to tofu but has a nuttier taste. Here, it is combined with a fragrant blend of lemon grass, coriander and ginger.

Ingredients

1 lemon grass stalk, outer leaves removed and inside finely chopped
2 garlic cloves, chopped
2 spring onions (sc

Asia
Thailand
Starter
Vegetarian
South East Asia

Method

Make the dipping sauce. Mix together the mirin, vinegar, spring onions, sugar, chillies, 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, spring onions, shallots, chillies, ginger and coriander in a food processor or blender, then process to a coarse paste. Add