"Crispy Coconut Tempeh This plant-based spin on coconut shrimp uses crumbled tempeh instead of shrimp. Crispy coconut tempeh is a play on coconut shrimp. Tempeh really easily crumbles into nuggets, so I feel like it wants to be crispy and fried and dipped into a sauce. Coat the tempeh in a mixture of coconut milk, chili sauce, honey and cornstarch, and then toss it with some panko bread crumbs and shredded coconut."
"Tempeh really easily crumbles into nuggets, so I feel like it wants to be crispy and fried and dipped into a sauce. Coat the tempeh in a mixture of coconut milk, chili sauce, honey and cornstarch, and then toss it with some panko bread crumbs and shredded coconut. For a little pizazz, when they come out of the fryer, sprinkle them with a little lime salt."
Crumbled tempeh serves as a plant-based alternative to coconut shrimp, forming nuggets that crisp well when fried. The tempeh is coated in a mixture of coconut milk, chili sauce, honey and cornstarch to create a sweet and spicy batter. After coating, the tempeh is tossed with panko bread crumbs and shredded coconut for crunch and coconut flavor. Frying produces golden, crispy nuggets. A finishing sprinkle of lime salt adds brightness and salinity. Serve the tempeh with a sweet and spicy coconut milk dipping sauce enhanced with a little lime juice.
Read at www.nytimes.com
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