Tempe Mendoan (Indonesian Batter-Fried Tempeh)

Ingredients

• •400 g tempeh, thinly sliced
• •120 g all-purpose flour
• •2 green onions, sliced
• •2 garlic cloves, minced
• •1 tsp ground coriander
• •180 ml water
• •500 ml neutral oil, for frying

Directions

1. 1Slice the tempeh as thinly as you can, in wide flat sheets.
2. 2Whisk the flour, green onions, garlic, coriander, salt and water into a thin batter.
3. 3Heat the oil to 170C.
4. 4Dip each tempeh sheet in the batter and lower it straight into the oil.
5. 5Fry two minutes only, until the batter is set and pale, and lift it out still soft.
6. 6Drain briefly and eat at once with soy sauce and sliced chili.

💡 Mendoan means half-cooked, and pale and floppy is the correct result. Frying it to a crisp golden makes a different dish.

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