Fried Basil Cakes With Tamarind Sauce and Coconut Jelly (Vegan) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From the In Search of the Lost Taste cookbook. Ingredients:
2 cups basil, chopped |
1 onion, sliced |
3 garlic cloves, minced |
2 tablespoons minced ginger |
salt and pepper |
2 -3 tablespoons rice vinegar |
2 tablespoons rice vinegar |
1 -2 tablespoon green curry paste |
1 cup flour |
1 teaspoon baking powder |
1 carrot, diced |
1 chopped bell pepper |
1/2 cup cilantro, chopped |
2 -3 tablespoons chili sauce |
1 tablespoon galangal, grated |
coconut milk (enough to form a batter) |
frying oil |
1/2 cup shredded coconut |
salt |
sugar |
1/2 cup coconut milk |
1 teaspoon cornstarch |
1 teaspoon ginger |
2 tablespoons chili sauce |
1 tablespoon lemon juice |
2 tablespoons rice syrup |
2 tablespoons tamarind paste |
1 teaspoon soy sauce |
1/4 cup water |
Directions:
1. Mix all the basil cake ingredients except the frying oil together, adding liquid or flour as needed to make a nice drop batter, adjust the seasonings-it should taste a little crazy.
2. Fry 1/4 cup amounts of this in modest oil, turning once, until browned on both sides. You can flatten them out a bit when cooking to make the shape correct if you need to.
3. For the coconut jelly, blend the coconut, salt and sugar to taste, coconut milk, cornstarch, ginger and heat to a simmer, then chill.
4. For the tamarind hot sauce, blend the chili sauce, lemon juice, rice syrup, tamarind paste soy sauce and water.
5. Serve everything together.
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