Lime and Chilli Fresh Tempeh

450g Cool Beans Tempeh (5-Grain Tempeh or Soy Millet Tempeh - both good!)

For the Batter

¾ cup fine rice flour

¾ cup tapioca flour

2 tsp sugar (palm, coconut or any sugar really)

1 tsp salt

1.5 cups (max) chilled soda water

Aromats

½ cup spring onions (white and green parts) – very finely sliced

1½ tbsp coriander seed -crushed with a mortar and pestle

¾ cup coriander leaf+stem, finely sliced (sub 1/3 cup thai basil if you don’t love fresh coriander)

3 tsp turmeric powder

2 tsp cumin powder

5 cloves garlic, finely chopped.

¾ kaffir lime leaf finely sliced or zest of 3 limes

1 birds-eye chilli – very finely sliced (or your choice for hotter/milder)

3 tsp Lemon beenie by Wilder Foods

Vegetable oil for frying.

METHOD

• Slice the tempeh into ¾ cm slices, or dice @1cm – does what you’re cooking say - “flavour bombs” or “crispy fingers”?

• Make the batter to a thick coating consistency.

• Loosen the lemon beenie in a little water with the back of a teaspoon until it has the same consistency as the batter. Gently fold through the batter along with the other aromats.

• Dredge the sliced tempeh through the batter then deep-fry at 180°C until golden brown.

Serve with coconut rice and vegetables, in a curry or to dip with a pineapple sambal!