• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 250g tempe
  • Seasoning (A):
  • 1 tsp salt
  • 1 tsp sugar
  • ½ tsp ground black pepper
  • Batter:
  • 90g rice flour
  • 2 tbsp corn flour
  • ½ tbsp Chinese five-spice powder
  • 1 tsp chicken stock granules
  • 1 tsp paprika
  • ¼ tsp pepper
  • ¼ tsp salt
  • 1 tbsp oil
  • 150ml water
  • ½ tbsp finely chopped red chilli
  • 1 tbsp finely chopped spring onion
  • Oil for deep-frying

Instructions

  1. Cut tempe into 1.5cm thick slices. Marinate the tempe in (A) for an hour.
  2. In a bowl, prepare the batter. Mix both types of flour, five spice powder, paprika, salt, pepper and water into a paste. Add in the rest of the ingredients to form a smooth batter. Set aside for 5-10 minutes.
  3. Heat oil for deep-frying. Dip the tempe slices into the batter. Fry the pieces in batches until golden brown.
  4. Drain on absorbent kitchen paper towels and serve with Thai chilli sauce.

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