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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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For vegetarian. Taken from my fav cookbook Ingredients:
300 g tempeh |
100 g peanuts |
5 shallots, thinly sliced |
3 cloves garlic, minced |
2 fresh chili peppers, seeded and thinly sliced |
3 tablespoons tomato ketchup |
3 tablespoons chili sauce |
1 teaspoon salt |
1 tablespoon lime juice |
oil (for deep frying) |
Directions:
1. Cut tempeh into thin strips and deep fry until crisp and golden.
2. Then fry peanuts until crisp.
3. Heat 1 tbsp oil in wok and fry garlic and shallots for 1 minute and add sliced chilies.
4. Fry for another minute, add tomato ketchup, chili sauce, sugar and salt.
5. Cook until sauce begin to thicken.
6. Add tempeh and peanuts and stir to coat with sauce.
7. Serve with warm rice.
8. Drizzle lime juice, taste and adjust seasoning if necessary.
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