This vegan spin on coconut shrimp uses crumbled tempeh instead of shrimp. A mixture of coconut milk, sambal oelek, honey and cornstarch helps shredded coconut and panko stick to the tempeh, then the little nuggets fry up light, crispy and coconut-y through and through. A dusting of lime salt […]
Click here to view original web page at cooking.nytimes.com
![Crispy Coconut Tempeh](https://static01.nyt.com/images/2021/10/11/dining/as-crispy-coconut-tempeh/merlin_195006840_eed79e6c-7c68-43e4-808a-53e3eef56baf-articleLarge.jpg)
This vegan spin on coconut shrimp uses crumbled tempeh instead of shrimp. A mixture of coconut milk, sambal oelek, honey and cornstarch helps shredded coconut and panko stick to the tempeh, then the little nuggets fry up light, crispy and coconut-y through and through. A dusting of lime salt gives these a little spark (like the salted rim on a cocktail), and of course there’s a dipping sauce. Coconut shrimp is typically served with sweet chile sauce, but here, just use more of the sweet, spicy coconut milk. To make these tempeh nuggets a meal, serve with grains, sautéed greens like kale or spinach, or rice noodles.
To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.