Ingredients
- Marinade
- 2 lemon grass stems, white part only, finely chopped
- 2 makrut (kaffir lime) leaves, shredded
- 2 small red chillies, seeded and finely chopped
- 3 garliccloves, crushed
- 2 teaspoons sesame oil
- 125 ml (4 fl oz/ 1/2 cup) lime juice
- 2 teaspoons shaved palm sugar (jaggery)
- 125 ml (4 fl oz/1/2 cup) soy sauce
- 600 g (1 lb 5 oz) tempeh, cut into twelve
- 5 mm (1/4 inch) slices
- 60 ml (2 fl oz/1/4 cup) peanut oil
- 1 tablespoon shaved palm sugar (jaggery)
- 100 g (3 1/2 oz) snow pea (mangetout) sprouts or watercress
- shredded makrut (kaffir lime) leaves, to garnish
Method
1. Put the marinade ingredients in a bowl and stir until the sugar has dissolved. Add the tempeh, then cover and marinate in the refrigerator overnight, turning occasionally.
2. Drain the tempeh, reserving the marinade. Heat half the peanut oil in a heavy-based frying pan over high heat. Cook the tempeh in batches, turning once, for 5 minutes, or until crispy, adding more oil as needed. Drain on paper towels and keep warm while cooking the remaining tempeh.
3. Put the reserved marinade in a saucepan, stir in the palm sugar and heat until syrupy.
4. Place a slice of tempeh on each serving plate and top with some snow pea sprouts. Continue layering in this way, finishing with the tempeh on top. Drizzle with the marinade syrup, garnish with shredded lime leaves and serve.
