RECIPES OF THAILAND

Ingredients

5

2 cloves

1 tbsp

14 oz

6

2 tbsp

1 tsp

1/2 tsp

3 tbsp

2

Shallots (sliced)

Garlic (sliced)

Vegetable oil

Tempeh (minced)

Scallions (thinly sliced)

Italian parsley (chopped)

Ground coriander

Cayenne

Thick coconut milk

Eggs (divided)

Salt (adjust to taste)

Vegetable oil for deep-frying

1. In a frying pan, fry the shallots and garlic in the oil until soft and lightly browned
2. In a bowl, mix the tempeh with the fried shallots and garlic, scallions, parsley, coriander, cayenne, coconut milk, and 1 egg and season with salt
3. Form this mixture into small balls about the size of a ping-pong ball
4. Beat the remaining egg in a bowl
5. Flatten the tempeh balls slightly between the palms of your hands, then dip quickly in the beaten egg
6. In a wok or deep fryer, fry the fritters for 3-5 minutes, a few at a time
7. Serve hot with boiled rice