Thai Tempeh Cakes with Sweet Chilli Dipping Sauce

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

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
South East Asia
Vegetarian

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