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
- Cut tempe into 1.5cm thick slices. Marinate the tempe in (A) for an hour.
- 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.
- Heat oil for deep-frying. Dip the tempe slices into the batter. Fry the pieces in batches until golden brown.
- Drain on absorbent kitchen paper towels and serve with Thai chilli sauce.
