Recipe Ingredient
- 1 packet tempeh
- 3 pieces taufu
- Batter
- 100g rice flour
- 2 tbsp corn flour
- 1 tsp baking powder
- 1 tsp curry powder
- 1/2 tsp salt
- 1/2 tsp chicken stock granules
- 1/4 tsp pepper
- 200ml water or just enough
- Thai chilly sauce (Combined)
- 3 tbsp Thai chilli sauce
- 2 tbsp chilli garlic sauce
- 2 tbsp tomato sauce
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1-2 tbsp sugar or to taste
Instructions
- Cut tempeh and taufu into triangles.
- Mix batter ingredients into a smooth consistency. Leave aside to rest for 10-15 minutes.
- Heat oil in a wok. Dip tempeh and taufu pieces into the batter. Fry till golden then drain on paper kitchen towels. Serve with chilli dipping sauce.
- The fritters should be eaten straight away after frying otherwise they would not taste that crispy and nice.
