Crunchy Coconut Tempeh Balls
Crunchy Coconut Tempeh Balls
A spin on coconut shrimp!
Ingredients
- 1 8 oz packet of Tootie's Tempeh, cut into 1" cubes
- 3/4 Cup shredded unsweetend coconut
- 1/4 Cup panko bread crumbs
- 1/2 Tsp lime zest
- 1/2 Can (8 oz) coconut milk (full fat)
- 1 Tbsp sriracha or sambal oelek
- 1 1/2 Tsp maple syrup or agave
- 1/2 Cup cornstarch
- 1 Tsp lime juice
- Salt
- Approx 1/2 Cup neutral oil for pan frying
Instructions
- Mix together the shredded coconut and the panko breadcrumbs in a medium bowl. Season with salt.
- In a small bowl combine the lime zest and 1 tsp salt, rubbing together with your fingers.
- Then, in another small bowl add the coconut milk, sriracha and agave and stir together with a fork.
- Transfer 1/3 of this mixture to a medium bowl and mix in the cornstarch.
- Add the lime juice to the remaining coconut in the small bowl (this becomes the dipping sauce), set aside.
- Now add the oil into a large skillet to about 1/4 inch, and turn heat to medium.
- Working in batches, coat the tempeh in the coconut/cornstarch mixture, then coat all sides in the shredded coconut/panko mixture.
- When the oil is hot, add the tempeh and cook until golden brown on both sides.
- Transfer to paper towel lined plate and immediately sprinkle with the lime salt.
- Eat right away with the coconut dipping sauce and sweet chili sauce.